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Old 04-12-2010, 07:33 AM
heliman's Avatar
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Default Return to Reinhart...

This evening I made another batch of Reinhart's ABED ciabatta recipe and it turned out fantastically. I really enjoy the texture that the olive oil produces too. It got the "best" tick of approval from the wife - first time ever!

Flour was Superb Baker's Flour (Allied Mills) and the rest as per the recipe.

I once again used the baguette tray to hold the shape. I also made a pot of butternut soup to have with the bread as the weather has turned and we had some rain today.
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Last edited by heliman; 04-12-2010 at 07:32 PM.
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Old 04-12-2010, 09:39 AM
Jed Jed is offline
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Default Re: Retrurn to Reinhart...

Wow!

That looks Good!

Keep up the good work!

JED
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Old 04-12-2010, 10:21 AM
Il Pizzaiolo
 
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Default Re: Retrurn to Reinhart...

Hi Rossco!

Looks really nice!

I usually do Peter's ciabatta also though often a bit wetter. I did Jason's yesterday. It is 96% hydration and so light! (I did it because I wanted bread in four hours and didn't have time to retard!) Need to work on high hydration sourdough ciabatta! Will try to get pics up later!
Jay
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Old 04-12-2010, 04:13 PM
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Default Re: Return to Reinhart...

Thanks for the kind words Jed & Jay...

Ciabatta is a really great bread to make. I have really learned a lot from making it - but I have also learned how little I know about bread making in general! It is definitely a science - with so many variables that it's incredible. That's probably what makes it fun!
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Last edited by heliman; 04-13-2010 at 05:40 PM.
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Old 04-13-2010, 05:23 PM
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Default Re: Retrurn to Reinhart...

That meal looks perfect.
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Old 04-13-2010, 05:41 PM
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Default Re: Return to Reinhart...

Thanx DS ...
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