Ciabatta

[BobS]

I started some dough, last night using the recipe in Peter Reinhart's latest book and here were the results.

I need to work on forming the loaves, but was very very happy with the flavor. We had it with some Chimichuri and 15-bean soup.

I did not grill anything today, but I did get the grills dug out, so will try to cook something tomorrow.

 

[warlandsboy]

Impressive! That looks like some wonderful Ciabatta bread.

 

[goby]

What an amazing meal! Yum!

 

[homebrewer]

Looks great! Any chance you want to share the recipe, or at least the percent hydration and whether or not you used an preferment, (and if for how long?)

I'd love to make a more authentic french loaf or Italian artisanal/ciabatta loaf, but I am either too lazy or ignorant to keep a good starter going... any ideas on improving?

 

[cim_can]

Those ciabatta look fantastic! I've heard that ciabatta's more difficult because of the wetness of the dough - how did you find the process? I was going to make some pain de campagne in baguette form this weekend, but couldn't find the time.

 

[JPM]

That looks fantastic! Anybody have a good bread making recipe book they can suggest? Is Reinhart's book a good starting point?

 

[cim_can]

I've made a few things from Reinhart's book and it's my personal opinion that although some of the things in the book are good to start with, many of the recipes are a bit more advanced (at least, more advanced than where I am). I would suggest starting out with the King Arthur flour website - they have tons of recipes, many of which are good beginner recipes. I started there, made a great bread for the first time, and have used some of their other recipes with great success.

 

[redwoolf]

While I agree with cim can that Reinhart's books are a bit advanced for a beginner they really do help you to understand bread. The first two chapters in Breadbaker's Apprentice are worth the cover price.

I'd suggest spending some time with it at a bookstore if you're interested in baking.

By the way those ciabatta loaves looke fantastic. Much more presentable than my first attempt at ciabatta.

 

[texbilly]

The shape of the loaves looks perfect to me!! Well done - one of my favorites for many of our dishes.

 

[toeknee]

Bet they taste as good as they look, i can hear them screaming out for salami,olives,and a nice bottle of valpolicella mmmmmmmmmmm

 

[texbilly]

Bet they taste as good as they look, i can hear them screaming out for salami,olives,and a nice bottle of valpolicella mmmmmmmmmmm

Nice call!

 

[BobS]

Looks great! Any chance you want to share the recipe, or at least the percent hydration and whether or not you used an preferment, (and if for how long?)

I'd love to make a more authentic french loaf or Italian artisanal/ciabatta loaf, but I am either too lazy or ignorant to keep a good starter going... any ideas on improving?

I am traveling this week and a little behind on my mail and follow-up on the forum.

This recipe was from Reinhart's newest book: Artisan Breads Every Day.

I do not have the recipe in front of me, but it was about 78% hydration. It does not have a traditional preferment, but you put the dough in the refrigerator overnight and this helps develop flavor.

The high hydration does make the dough a little hard to handle - that made for the much less than perfect loaves.

That said, I will definitely try again.

The only place I deviated from the recipe was to do a little more stretching of the dough, than Reinhart calls for (20 folds at each step vs 4).

 

[JPM]

Just went to Amazon and picked up Reinhart's Artisan Bread Every Day and his pizza cookbook. Can't wait to try them.

 

[Prince]

Oh man, I bet that smells good.