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Our First Ciabatta - Success! - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Our First Ciabatta - Success!

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  • Our First Ciabatta - Success!

    After a Pizza party on Saturday evening I thought I'd try my hand at some bread. A neighbor made sourdough which turned out great and I tried ciabatta which also was a hit. A friend sent me a link to a simple video and recipe. It was easy and delicious. The recipe calls for 500 degrees but my oven temp had dropped to about 400 when I put it in. It still came out wonderful.

    The only downside was a little forearm burn in the process. It'll heal.

    Having trouble uploading photos. More in the next post.
    My oven, start to... getting close.

  • #2
    Re: Our First Ciabatta - Success!

    Here are a few more photos.

    The instructions were in a YouTube video.
    That's alotta Ciabatta! Start to Finish. - YouTube
    My oven, start to... getting close.

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    • #3
      Re: Our First Ciabatta - Success!

      And here is a link to the recipe that we used (same as in the video). I may have even used more water but we are in the desert and humidity here is super low. Chips get crispier when left open!

      Jason's Quick Coccodrillo Ciabatta Bread | The Fresh Loaf
      My oven, start to... getting close.

      Comment


      • #4
        Re: Our First Ciabatta - Success!

        Originally posted by wateronlydries View Post
        Here are a few more photos.

        The instructions were in a YouTube video.
        That's alotta Ciabatta! Start to Finish. - YouTube
        Thanks for that it looks easy
        I will give it a go according to the recipe then sourdough it later on

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        • #5
          Re: Our First Ciabatta - Success!

          It really was easy and delicious too! It's great to have a video so you can see what it should be like. We've made this several times and it works every time.
          My oven, start to... getting close.

          Comment


          • #6
            Re: Our First Ciabatta - Success!

            I made 2 yesterday they where easy.
            Great youtube
            I left mine to retard over night in the fridge and baked them today.
            The results where very good
            The only difficulty was I put mine on baking paper which is good for moving them from bench to oven but it gives you a white bottom
            So took the paper off and rested them on the pizza stone.
            Flavour is excellent mine are a little wide not as long as they stuck to the paper and it got wet
            Next time I will get some dough scrapers more flour and put them on the bench
            But excellent stuff tastes fantastic.

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