 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  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.  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.  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.  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.  crumb shot The crumb could have been a little better, but it tasted wonderful!
2 Comments
3/19/2010 04:52:34 am
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. Leave a Reply. | About Me
I am an amateur home maker who finds great pleasure in creating baked wonders in the kitchen. Favorite links
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