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-   -   Ciabatta on the BGE (http://www.bbq-brethren.com/forum/showthread.php?t=65503)

cmcadams 07-19-2009 06:04 PM

Ciabatta on the BGE
 
I am behind in my Bread Baker's Apprentice challenge, partly because some of the breads weren't of any interest to me to do, or just variations of the past breads. But I finally got some Ciabatta done on Friday, on the BGE. Here are the photos for your viewing:

http://farm3.static.flickr.com/2586/...486f6918_b.jpg

http://farm3.static.flickr.com/2561/...69bcdab0_b.jpg

http://farm4.static.flickr.com/3428/...ca65c4d6_b.jpg

http://farm4.static.flickr.com/3501/...4b0befa4_b.jpg

http://farm4.static.flickr.com/3490/...472fb04b_b.jpg

MilitantSquatter 07-19-2009 06:06 PM

that looks outstanding !!!

I'd fill that with chicken cutlet, roasted red peppers, mozzarella and basil and a splash of olive oil...

or some proscuitto, mozzarella and basil, tomato and red pepper..

nice !!

Kevin 07-19-2009 06:12 PM

That looks very nice Curt, I've tried and failed at Ciabatta.

zydecopaws 07-19-2009 06:52 PM

Nice. I feel bruschetta coming on...

GreasePig 07-19-2009 07:28 PM

Any chance on the recipe for the ciabatta? I love it, but I have never found a recipe that I can make successful...

Desert Dweller 07-19-2009 07:38 PM

Ya did good on that Ciabatta Curt. I have some bakery experince and I can seethe light and airyness to the formed cells which is an indicator of a properly done ciabatta. Try a breakfast sandwich on one and you'll be amazed...

Big George's BBQ 07-19-2009 07:50 PM

That looks really good Can almost smell it

Que-Dawg 07-19-2009 08:07 PM

Oh,,, that will make some nice sammies

ZBQ 07-19-2009 08:22 PM

Oh man, that looks great Curt!
Bruchetta
French Toast

Gotta go eat something.....I'm hungry now........

Trucky1008 07-19-2009 08:24 PM

Nice looking bread!

cmcadams 07-19-2009 08:48 PM

Quote:

Originally Posted by Desert Dweller (Post 976446)
Ya did good on that Ciabatta Curt. I have some bakery experince and I can seethe light and airyness to the formed cells which is an indicator of a properly done ciabatta. Try a breakfast sandwich on one and you'll be amazed...

Any hints on how to get bigger holes in the crumb? Too much kneading?

cmcadams 07-19-2009 08:50 PM

Quote:

Originally Posted by Big George's BBQ (Post 976458)
That looks really good Can almost smell it

It's straight out of the Bread Baker's Apprentice. There's a lot to the recipe; best thing is to get the book from the library, really. The parts on stretching the dough, etc., are best to be read out of the book.

landarc 07-19-2009 11:36 PM

That is good looking bread. Not sure about the recipe requirements, but I found more success with getting bigger holes my using a higher protein flour mixed into the recipe, a longer colder proof and making sure there was some moisture when the dough was placed.

cmcadams 07-19-2009 11:51 PM

The BGE was moist, and I misted it. I think the main thing is moving to a higher protein flour.. going to try to buy some bulk Sir Lancelot from KA... 14.2% protein.

FullPuku 12-30-2011 09:42 PM

:clap2:


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