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Nick's fav so far. This bread was sensational. The crust was not too crusty but the crumb was light, and chewy with a hint of honey aroma. The problem here was trying to stop eating more than a few slices. Nic and I in fact ate a whole loaf in one night. Here's another one for Yeastspotting
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Adam before forming into dough
This was actually a very wet and sticky dough. Much more than any of the other breads that I've made so far. After Adam was fully hydrated, the dough was pretty goopy and wet.

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after first strech and fold
The directions said to stretch and fold the dough, so I did. It was then allowed to rest for about 2 hours to proof.

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second strec
The same stretch and fold technique was used for a second time, and again the dough was allowed to rest. This time, I sprayed a little oil on top.

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formed ciabatta loaves
The loaves were shaped and put on a piece of parchment to get final rising. Since it was so sticky, the shape looked a little crazy.

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crumb shot
The crumb could have been a little better, but it tasted wonderful!

3/19/2010

We so enjoyed this bread. It was one of the wetter doughs that I had ever worked with. I just made a different recipe and enjoy the fact that going through the book gave me some definite skills, and a new waistline.

Beautiful pictures of Italy. We are trying to plan a trip, first ever.

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3/19/2010

Yum, one of my favorites. Yours looks really great!

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