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Unread 07-19-2009, 06:04 PM   #1
cmcadams
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Default 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:









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Unread 07-19-2009, 06:06 PM   #2
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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 !!
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Unread 07-19-2009, 06:12 PM   #3
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That looks very nice Curt, I've tried and failed at Ciabatta.
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Unread 07-19-2009, 06:52 PM   #4
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Nice. I feel bruschetta coming on...
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Unread 07-19-2009, 07:28 PM   #5
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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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Unread 07-19-2009, 07:38 PM   #6
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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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Unread 07-19-2009, 07:50 PM   #7
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That looks really good Can almost smell it
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Unread 07-19-2009, 08:07 PM   #8
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Oh,,, that will make some nice sammies
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Unread 07-19-2009, 08:22 PM   #9
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Oh man, that looks great Curt!
Bruchetta
French Toast

Gotta go eat something.....I'm hungry now........
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Unread 07-19-2009, 08:24 PM   #10
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Nice looking bread!
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Unread 07-19-2009, 08:48 PM   #11
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Quote:
Originally Posted by Desert Dweller View Post
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?
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Unread 07-19-2009, 08:50 PM   #12
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Quote:
Originally Posted by Big George's BBQ View Post
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.
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Unread 07-19-2009, 11:36 PM   #13
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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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Unread 07-19-2009, 11:51 PM   #14
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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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Unread 12-30-2011, 09:42 PM   #15
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