I baked something I hardly ever do anymore (for some reason) - a simple white ciabatta. I had forgotten how wonderful it is to work with a soft, silky, high-hydration white dough with olive oil, and simply fold it into a rough shape. The bread was perfect cut into pieces for dipping into our New Year's Eve cheese fondue, as well as simply enjoying with butter or whatever. Even dry leftover cubes went into the bowls of stew made from the leftover meats, broth and vegetables from the broth fondue, to soak up all that tasty goodness. The first loaf went before I had a chance to photograph the crumb, but the second is in the freezer and I'll try and remember a crumb shot before it's all gone!
Something I should make more often. :)
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I can't wait for the crumb shot!
I finally got around to getting this loaf out of the freezer, and remembered to take a photo before it was all gone. :)
Here you go, Danni3ll3!
This is an awesome bread for dipping! No wonder it disappears in a flash!
wet ciabatta either but it is time to get the paninni press out and the dipping sauce made! You have a very nice example of Italian Slippers there LL - well done!
Happy New Year!
some times the bread will collapse when frozen even after standing a day [baged &wrapped ] i would welcome any comments as i am a complete newbie to baking bread, driven on by the obsession [ least thats what my wife calls it ] to bake a good crusty low carb bole i think its called [.new member parky uk ]
Haha, I agree with the obsession thing! Me too... :)
I have no trouble freezing bread of all kinds. I let it cool (usually for close to a day) unwrapped, then wrap it in plastic wrap and put it in a freezer bag. When I want to use it I take it out of the freezer and let it sit, still wrapped, until it's completely defrosted and it is just like new. Not sure what would cause it to 'collapse'.
I don't have any plans to make ciabatta so I just feast over others' wonderful interpretations. Yours look grand!