Ciabatta on the BGE

cmcadams

cmcadams

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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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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.
 
Any chance on the recipe for the ciabatta? I love it, but I have never found a recipe that I can make successful...
 
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...
 
Oh man, that looks great Curt!
Bruchetta
French Toast

Gotta go eat something.....I'm hungry now........
 
Desert Dweller said:
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...
Click to expand...

Any hints on how to get bigger holes in the crumb? Too much kneading?
 
Big George's BBQ said:
That looks really good Can almost smell it
Click to expand...

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.
 
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.
 
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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