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![locked post](https://www.tigerdroppings.com/images/layout/lock.gif)
Ciabatta Bread A Work In Progress
Posted on 3/30/13 at 7:55 pm
Posted on 3/30/13 at 7:55 pm
Just not sure how much progress.
Starting stuff
2 1/2 cups tepid water
2 teaspoons active yeast
4 cups AP flour
1 1/2 tsp salt
Olive oil - maybe 2 Tablespoons
Mix water and yeast. Stir well. Add four cups AP flour and 2 tablespoons Olive Oil. Mix well.
I added another 1/4 cup water, making the dough very sticky damp, 3 tablespoons olive oil and allowed the dough to rise covered for two hours (didn't take photo). Should double in size.
Oiled 4 inch deep cast iron fryer with olive oil
and after punching down the dough, placed it in cast iron fryer. Oiled top of dough with a tablespoon of olive oil.
Placed pan in refrigerator for 12 hours. It should double in size again. After 12 hours, remove from refrigerator and place on lower rack in a 425 degree preheated oven.
Cook 30-40 minutes, uncovered, until top browns.
Allow to cool 10-20 minutes then remove from pan.
Texture is fine - dense, no large air pockets. Color is good. Taste is spot on - good yeast tones and nice olive oil flavor. Need to work on firmness of dough so that I can cook it on a stone. At the moment, it is too wet.
May use bread flour instead of AP to get more gluten development from the higher protein content in the bread flour. Would make a good rustic sandwich if it was a little thinner.
Starting stuff
2 1/2 cups tepid water
2 teaspoons active yeast
4 cups AP flour
1 1/2 tsp salt
Olive oil - maybe 2 Tablespoons
Mix water and yeast. Stir well. Add four cups AP flour and 2 tablespoons Olive Oil. Mix well.
I added another 1/4 cup water, making the dough very sticky damp, 3 tablespoons olive oil and allowed the dough to rise covered for two hours (didn't take photo). Should double in size.
Oiled 4 inch deep cast iron fryer with olive oil
and after punching down the dough, placed it in cast iron fryer. Oiled top of dough with a tablespoon of olive oil.
Placed pan in refrigerator for 12 hours. It should double in size again. After 12 hours, remove from refrigerator and place on lower rack in a 425 degree preheated oven.
Cook 30-40 minutes, uncovered, until top browns.
Allow to cool 10-20 minutes then remove from pan.
Texture is fine - dense, no large air pockets. Color is good. Taste is spot on - good yeast tones and nice olive oil flavor. Need to work on firmness of dough so that I can cook it on a stone. At the moment, it is too wet.
May use bread flour instead of AP to get more gluten development from the higher protein content in the bread flour. Would make a good rustic sandwich if it was a little thinner.
Posted on 3/30/13 at 7:59 pm to MeridianDog
IWEI. The local grocery that makes a great bread has a less dense product...not complaining...I'm no baker.
Posted on 3/30/13 at 8:03 pm to OTIS2
I'm no baker either, but I plan on getting where I want to be.
The wife (MHNBPF) hates it when I make bread, because we wind up eating all of it over the next two or three days.
A little bread goes a long way calorie wise.
Edited to add:
And I love ciabatta bread. Something about the olive oil taste. Then if I have a little olive oil with balsamic vinegar to dip.
Ahhhhhhhhhhhh
The wife (MHNBPF) hates it when I make bread, because we wind up eating all of it over the next two or three days.
A little bread goes a long way calorie wise.
Edited to add:
And I love ciabatta bread. Something about the olive oil taste. Then if I have a little olive oil with balsamic vinegar to dip.
Ahhhhhhhhhhhh
This post was edited on 3/30/13 at 8:06 pm
Posted on 3/30/13 at 8:04 pm to MeridianDog
Yep. The reason I don't bake a bunch of pizzas...and I make some damn good pizza...about every two years.
Posted on 3/30/13 at 8:05 pm to MeridianDog
quote:
A little bread goes a long way calorie wise.
but it also goes a looooooong way taste wise, so you have to make that allowance on occasion
![](https://images.tigerdroppings.com/Images/Icons/IconLOL.gif)
Posted on 3/30/13 at 8:07 pm to pussywillows
I'm a sucker for chewy grainy yeasty bread.
I may go to the kitchen and have anothe rchunk of my latest creation. I can hear it calling me.
![](https://images.tigerdroppings.com/Images/Icons/Iconrotflmao.gif)
I may go to the kitchen and have anothe rchunk of my latest creation. I can hear it calling me.
![](https://images.tigerdroppings.com/Images/Icons/Iconrotflmao.gif)
Posted on 3/30/13 at 8:08 pm to MeridianDog
![](https://images.tigerdroppings.com/Images/Icons/IconLOL.gif)
Posted on 3/30/13 at 8:11 pm to MeridianDog
quote:
I can hear it calling me.
Which is why I will never make homemade bread. The bread, the butter, omg, I want some!!!
Posted on 3/30/13 at 8:50 pm to Darla Hood
It was good.
Happily I got interrupted by Desert - the subject of another post somewhere
My Interruption
Happily I got interrupted by Desert - the subject of another post somewhere
My Interruption
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