February 19, 2012 - 7:29pm
Ciabatta
I made the Ciabatta from Professor Reinhart’s formula in Bread Baker’s Apprentice today. Easy to make, though I can see where a novice might want to add more flour to the gloppy dough instead of trusting to the magic of gluten. I added a heaping teaspoon of milk powder to soften the crumb. I shaped a pound of dough into four large rolls.
It’s a simple bread. Nice texture and good flavor, but nothing to write home about. I think it would be good for a sandwich roll.
p
Glenn
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Agreed. I just can't seem to get excited about all white breads, recently. They seem to seriously lack in flavour, particularly the non sourdough varieties. Unless they are enriched, of course. A good quality olive oil might lift this formula out of the ordinary.
Best,
Syd
Or a great herbed dipping oil.
Excellent crumb!
Following a traditional recipe will help with flavour.
In Italy a Biga starter is quite specific pre-ferment involving a long and cool ferment, typically using 80% of the total flour in the case of ciabatta. This process imparts a great deal of aroma and flavours in the crust.