February 13, 2015 - 6:47pm
Floyd's coccodrilla ciabatta
I'm fairly new to bread baking but I'm really having fun with it. I recently had some dough made for no-knead ciabatta and thought I'd give the kitchen aid a workout and use your method. I made two loaves that came out great and tasted good .My question is could I use this dough and bake it in a preheated ,covered dutch oven or on a stone with a bowl over it?
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In an attempt to reproduce this traditional bread technique, http://youtu.be/t7jtmDeTun8 I use a wet cibatta dough and as this video shows...I pinch off the dough and place on a board (without a shape and rise) and place onto hot stone OR I drop a big chunk into a preheated cast iron pot with lid. I get good results but my dentist tells me to stop eating such crusty breads...LOL! So now I am brushing with oil when out of the oven when I use this technique. *sigh*
I tried putting Jason's quick recipe in a corningware dish .It came out tasting great , but can't seem to get the big holes