Ciabatta

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suzyr on 4 Feb 2012 at 12:28

This is in reference to Chef Reinhart's Ciabatta with Biga.  I think what helped me was to re-read the directions time and time again. And to watch different videos. I feel it was successful...thank you Chef.

 

Suzyr - your ciabatta look great!  It can be tricky working with  such a high hydration dough, but it looks like you handled it just fine.   You achieved nicely shaped loaves and a good, open crumb. Congratulations.

Sjadad

Thank you for the kind comments, these simple country breads and be so hard. 

Thanks again,

Suzy

Those loaves are everything I would want in a Cibatta.  Now I want a nice kosher dill pickle and some goat chese to go with them :-)

They were good, my dad loves to toast them. I saw your pickles!  Done my share of pickle making.  Your breads are beautiful..

Thank you

Suzy

Your Ciabata looks great!

I just made some the other day and adapted a recipe for Sourdough Ciabatta I found on TFL to the method used in Peter Reinhart's Artisan Bread Everyday.

You can check out my post here if interested: http://mookielovesbread.wordpress.com/2012/02/05/sourdough-ciabatta/

Mine ended up a bit mishapen since I didn't use a couche like you and didn't put enough flour on my work surface.  Tasted pretty good though.

Anyway, yours look perfect.

Ian

Ian,

You have a great blog!  Your cats are goregous!  I love my cat, always had a cat or multiple cats!   Your Jeiwsh Rye is really nice wow I can just taste it.  Ciabatta is so good, no normal shape to it.  There is a bakery here in KC that puts this smoke cheddar in it. This bakery though is like something out of a French film...Thank you and Happy Baking!

Suzy

 

Suzy,

Thanks for the kind words.  that bakery you mentioned sounds awesome!

Im glad enjoyed my blog.

Regards

Ian

"...I feel it was successful..."

I would most definitely agree,

Jeff

Suzy,  I sea what you mean.  I will have to try making a cheese version one day.