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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 |
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 !! |
That looks very nice Curt, I've tried and failed at Ciabatta.
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Nice. I feel bruschetta coming on...
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Any chance on the recipe for the ciabatta? I love it, but I have never found a recipe that I can make successful...
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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...
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That looks really good Can almost smell it
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Oh,,, that will make some nice sammies
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Oh man, that looks great Curt!
Bruchetta French Toast Gotta go eat something.....I'm hungry now........ |
Nice looking bread!
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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.
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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.
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