Damon
I have read Jim's recipe and his advice is hard to alter and I believe harder yet to improve upon. He has great experience! I wish to tell you that Ciabatta dough is very touchy...have to be very careful so as not to deflate it in the least once it has proofed. My wife and I baked it once and we proofed them in rectangular baskets lined with linen that we generously dusted with flour. When it was time to bake them I simply reached into the hot oven(very quickly) with the basket and all and gently turned it over and "dumped" the bread onto the hearth floor. I have to say the loaves were wonderful. That might be my only suggestion as an alternative loading process. I have attatched a couple of photos, one of them baking along with other bread, and the results(they are the ones at the bottom of the pic)
Good luck and have fun!
Dutch
Quote:
Originally Posted by Bacterium  Thanks Dutch
the No-Knead seems to be a good spot to start. I will be doing a double-firing of my oven this weekend (Sat. and Sun. night) so maybe I'll try the Ciabatta recipe also. Does anyone have any tips, over and above whats in the recipe...pls?
One of our guests is a real inspiration for me as she can cook a very large range of wonderful things. So you can imagine parties at here house are a gastronomic delight. I was hoping to send here home with some fresh oven baked bread  |