ye olde bread blogge

bread, coffee and tidbits


with 2 comments

I have been baking, but the gloomy days make it hard to take acceptable pictures. My canera, an Ixus, makes great photos in full day light, but it is having a hard time in the wintertime, making breads look a little somber.

This is the lightest bread I’ve made so far. When I picked it up after it had cooled, I was quite startled. I am German and was raised on heavy breads. Its feathery crumb seemed to defy gravity. For a proper Brotzeit some might consider the texture and flavor of this Ciabatta a bit too elusive, however as company to a steamy soup or in a bread salad, or for a soft panino the next day, with lots of strongly flavored toppings, wrapped in plastic wrap and put into the fridge overnight, it is marvelous. You could bake it to a softter laof without the extra crisp exterior by baking it at 250°C for about 10-15 minutes and then let it cool.

Also, what you could do, is take a look at Teresa’s excellent blog and her new feature “Magnificent Sourdough”. Wink Nudge….

Ciabatta (2 loaves)

  • 225g strong white flour
  • 155g handwarm water
  • 50g white leaven, hydration: 100%
  • 4g salt
  • 5g fresh yeast
  • 7g good olive oil

Bulk fermentation: 1 hour
Desired dough temperature: 26°C
Cut in half, roll in flour.
Final fermentation: 90 minutes.
After 60 minutes of the final rest, lift the pieces up, stretch them a little, and flatten them. Put them onto baking paper and let rest for further 30 minutes.
Bake at 230°C for 25 minutes.

Source: Böcker GmbH & Co KG – Ihr Sauerteig Spezialist


Written by theinversecook

21 November 2008 at 16:59

2 Responses

Subscribe to comments with RSS.

  1. Very nice holey looking Ciabatta! I like the way the holes are evenly spread throughout the crumb and how the crust looks thin and crisp, I bet it toasts well, Teresa


    21 November 2008 at 19:37

  2. Thank you for adding it to “Magnificent Sourdough”. I enjoy Jeremy’s company on there!

    Toasting – good idea. I sautee them in a bit of olive oil and make a bread salad, with tomatoes, green salads, mint leaves, rocket, red onion, olives, anchovis … etc. Very simple. Very good.


    22 November 2008 at 18:04

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: