August 24, 2009 - 6:51pm
Ciabatta and Pizza
Today I tried Jason's Quick Coccodrillo Ciabatta. It was quick and easy as stated. I did do the SD variation to use up some of my starter and found I did have to add another 1/2 cup of flour for it to come together even after 1/2 hour mixing.
With the leftover I did up a pizza dough for supper tonight.
The pizza was great with a garden fresh salad and red wine. Dave
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I'm not familiar w/ the SC version either. I adore this recipe---I make it about 2x a week, and it comes out better and better every time I make it. I'm beginning to really understand the dough and hydration levels that I need for really nice holes. I've never tried the pizza version though...looks awesome.
We made Jason's quick ciabatta and compared it side by side with Reinhart's poolish ciabatta, and the whole family preferred Jason's for flavor and the crust. Both had similar crumb. What amazes me is all the theory behind bringing out the flavor and dough development with long, slow, cool ferments ...and how Jason's quick method seems to work just as well. Hmmm......
Brian