Ciabatta on the BGE

cmcadams · 07-19-2009, 06:04 PM

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:

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

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

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

07-19-2009, 06:04 PM	#1
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	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: __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

07-19-2009, 06:06 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	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 !! __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

07-19-2009, 06:12 PM	#3
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	That looks very nice Curt, I've tried and failed at Ciabatta. __________________ Kevin

07-19-2009, 06:52 PM	#4
zydecopaws Babbling Farker Join Date: 01-14-09 Location: Battle Ground, WA	Nice. I feel bruschetta coming on... __________________ [B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE]

07-19-2009, 07:28 PM	#5
GreasePig is One Chatty Farker Join Date: 07-02-09 Location: Fayetteville, AR	Any chance on the recipe for the ciabatta? I love it, but I have never found a recipe that I can make successful... __________________ The beatings will continue until morale improves!

07-19-2009, 07:38 PM	#6
Desert Dweller Babbling Farker Join Date: 08-03-08 Location: Mesa, AZ Not exactly hell, but the zip code is very close...	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... __________________ [FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT]

07-19-2009, 07:50 PM	#7
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	That looks really good Can almost smell it

07-19-2009, 08:07 PM	#8
Que-Dawg is One Chatty Farker Join Date: 01-11-09 Location: somerset, kentucky	Oh,,, that will make some nice sammies __________________ [COLOR=darkred][B][FONT=Georgia]BBQ Naked, & Toast Your Bunz[/FONT].[/B][/COLOR]

07-19-2009, 08:22 PM	#9
ZBQ is One Chatty Farker Join Date: 01-17-06 Location: Chillicothe, Ohio	Oh man, that looks great Curt! Bruchetta French Toast Gotta go eat something.....I'm hungry now........ __________________ [FONT=Palatino Linotype][FONT=Georgia][COLOR=blue][B][COLOR=red]Big Z's Sweet Gold[/COLOR] -[/B] [COLOR=black]R[/COLOR][/COLOR][/FONT][/FONT][FONT=Palatino Linotype][FONT=Georgia]ich honey mustard flavor with a BBQ kick. [/FONT][/FONT] Great on chicken, burgers, brats, great on ribs too! Get ya some @ [URL="http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=10"]Great Lakes BBQ Supply Co.[/URL] [FONT=Palatino Linotype][FONT=Palatino Linotype]WSM, Weber Gasser, Weber OTG[/FONT] [FONT=Palatino Linotype][FONT=Garamond][COLOR=black]"Tilly"[/COLOR][/FONT] - Spicewine Single Axle[/FONT] [URL="http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf"][COLOR=#810081]http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf[/COLOR][/URL] [/FONT]

07-19-2009, 08:24 PM	#10
Trucky1008 is One Chatty Farker Join Date: 05-26-08 Location: Omaha, NE	Nice looking bread! __________________ Don Pork Patrol BBQ Jambo Backyard Gateway Drum Fast Eddy FEC100 X2 BGE- Large x2 Certified MOINK Ball Maker, 2008 KCBS Member and CBJ 8.5 X 28' ATC Trailer

07-19-2009, 11:36 PM	#13
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

07-19-2009, 11:51 PM	#14
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	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. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

12-30-2011, 09:42 PM	#15
FullPuku Is lookin for wood to cook with. Join Date: 06-30-11 Location: Waimairi Beach, New Zealand

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