Thanks to my new friend Martha, I gave her ciabatta loaves a go. With a lot of flour, salt, a little yeast and lot of TIME for rising, I think they turned out OK!
The sponge after 24 hours.
Once the sponge has risen for 24 hours, I added it to the new yeast and warm water mixture to make the final dough.
Before
After
The beginning of the 3 loaves
Before
After!
My finished Ciabatta Loaves. According to Martha, they are named for their original slipper shape, "ciabatta" is Italian for old shoe. They didn't rise as much as I would have hoped for in the end, however the thick crunchy crust and the chewy center was all I needed to love the recipe!
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