The Fresh Loaf

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Ciambotta stuffed semoilna remicinata filone (Meow sexy!)

The Roadside Pie King's picture
The Roadside Pi...

Ciambotta stuffed semoilna remicinata filone (Meow sexy!)

Tomorrow's farm-to-table chefs choice special.
We will combine a farm box-fresh selection of spring eggplant, squash, zucchini bell pepper, and heirloom cherry tomatoes. Then cook it down slow and low creating a southern Italian favorite vegetable stew. Ciambotta. Once the stew is ready 5 organic free-range eggs are beaten and poured over the stew. left unmixed the pan is covered until the eggs are set.
Tonight the poolish for a semolina filone Italian bread is mixed. Ultimately this will be the vessel that holds the flavorful ciambotta. To be continued...

 

This smells divine already!

 

 Not too shabby/gloppy for 82% hydration.

The Roadside Pie King's picture
The Roadside Pi...

Re: farm-to-table chefs choice special.

feist your eyes on this semolina filone. Inspired by Maggie Glazer, improved method, and formula by Will Falzon. Also, take note of the unconventional priest hat shape fr the "Tom Cat Filone". Very nice indeed! 

This is phase one of tonight's dinner, in the bank. The filling (easy part will start directly.

Benito's picture
Benito

Gorgeous loaf Will, can’t wait to see the crumb.

Benny

The Roadside Pie King's picture
The Roadside Pi...

Sadly I will be pulling most of the crumb out to fill the loaf with an Italian summer vegetable stew. (ciambotta.) 

https://l.facebook.com/l.php?u=https%3A%2F%2Ffeelingfoodish.com%2Fneopolitan-ciambotta%2F%3Ffbclid%3DIwAR0YMopid5nhTidvYJ9FDUD-Df4wWaPLmGVq_TpQNSZotJ4...

idaveindy's picture
idaveindy

I hate telling fazebuk what links I follow, so here's the direct url.

https://feelingfoodish.com/neopolitan-ciambotta/

The Roadside Pie King's picture
The Roadside Pi...

duplicate please delete.

The Roadside Pie King's picture
The Roadside Pi...

What an excellent dinner! All from scratch, all wholesome. 

 

alfanso's picture
alfanso

I hope that you held a wake for the boule after disemboweling it.

The Roadside Pie King's picture
The Roadside Pi...

Yes, it was good to get a bread bake in, and for a specific purpose to boot! The "filone" (does filone describe the short batard shape of the original formula?) Anyway, who cares. I want to redo this bake and try and do a little better at the priest hat score. See Danni's featured bread on the home page. 

alfanso's picture
alfanso

long thick "baguette" shape without the traditional baguette scoring.  You should know if you are familiar with Sullivan St. Bakery, as their version is probably what they sell to restaurants more than most other breads.  I'll guess that Grand Daisy also makes a similar filone that gets around the city. 

Slideslinger's picture
Slideslinger

Gulp!!!! 🤩 I can smell that from here!! Simply fabulous looking!

The Roadside Pie King's picture
The Roadside Pi...

It really did smell amazeballs in my kitchen and lobby too! 

idaveindy's picture
idaveindy

OMG, that looks great.

Please excuse my naivete.   It looks like you don't peel the yellow squash.  But I can't tell with the eggplant and zuchini -- do you peel those, or leave the skin on?

The Roadside Pie King's picture
The Roadside Pi...

Summer squash and zucchini never. As for the eggplant, when I was very young I remember my uncle Domanic's mother in lar made eggplant parm. unpeeled! OMG, it burned my mouth and I loved it! Nowadays no one else likes eggplant skin. I leave a few stripes on each for nostalgia! Smile...

Ilya Flyamer's picture
Ilya Flyamer

I've never heard of the idea of peeling eggplants! The skin is the only thing that gives its pieces any structure...

idaveindy's picture
idaveindy

A friend of mine is a caterer, and a popular winter time meal is stew in bread bowls.  

idaveindy's picture
idaveindy

.