#1  
Old 08-22-2011, 06:11 AM
Peasant
 
Join Date: Nov 2009
Location: Utah, USA
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Default 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.
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  #2  
Old 08-22-2011, 06:21 AM
Peasant
 
Join Date: Nov 2009
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Default 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
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Our First Ciabatta - Success!-sliced-ciabatta.jpg   Our First Ciabatta - Success!-ciabatta-sammy.jpg   Our First Ciabatta - Success!-burn.jpg  
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  #3  
Old 08-22-2011, 06:40 AM
Peasant
 
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Location: Utah, USA
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Default 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
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Old 01-06-2012, 11:38 PM
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Default Re: Our First Ciabatta - Success!

Quote:
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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Old 01-12-2012, 08:44 AM
Peasant
 
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Location: Utah, USA
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Default 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.
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Old 01-13-2012, 10:57 PM
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Default 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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