The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

The Giorilli Ciabatta

alfanso's picture
alfanso

The Giorilli Ciabatta

Comments

Benito's picture
Benito

Beautiful crumb and crust on these ciabatta Alan.  The video is very helpful as well.

Benny

alfanso's picture
alfanso

One of my favorite things about TFL, although sometimes hot and sometimes cold, is that it is a community thing, and not just within the CBs.  There is little competition around Isle TFL.  Mostly most folks out to ask questions, show off their wares and help others along as part of S.O.P.  

Every once in a while the "what is your favorite baking book" type of question comes up.  For me it isn't Bread by Jeffrey Hamelman, although that long enough ago became my go-to source in print.  No, it is the inspiration and bakes that I see on TFL that makes me say this place is my favorite baking source.

alan

Benito's picture
Benito

I agree Alan, I have similar feelings toward TFL.  I have learned more from the bakers in TFL than any other source, book, website whatever.

Baker’s here in general are such a helpful bunch, always ready to offer advice and I agree, not competitive.  Generally a pleasant place to hang out

Benny

jl's picture
jl

What's the source of this recipe?

alfanso's picture
alfanso

If you go to our Ciabatta CB, search for Giorilli.  One of those hits will point to this, provided by Michael Wilson, TFL's resident "all breads Italian" expert.

jl's picture
jl

Oh, I didn't realize there has been a community bake for ciabatta. Thought this was from a book (Giorilli seems to have published several). Thank you!