Some pics of the crumb of the ciabatta. And making some cheesy garlic bread with a ciabatta roll and some smoked provolone.
The forth time around they turned out a little bit better. I had a little bit of a deflation when the plastic wrap became stuck to two of the rolls. I need to come up with a better method to cover the ciabatta to let it rise before baking. I’d get a proofing cover, but I have a tiny kitchen and what else could a use a proofing cover for other then proofing bread? Continue reading
Anyone hungry for hockey pucks? Who knew it was so easy to screw up making ciabatta bread. On my first attempt to make ciabatta, it looked and had the texture of a very crude biscuit. While all the while in the end all I had to do was nothing. Yeah nothing! With nothing being, just let the dough rise until it becomes a monster. Then bake it all up, for it to become the softest bread that I’ve ever made. So at the time of writing this post I’ve already made ciabatta three times, and here is what I’ve learned so far. Continue reading