The Bread Baker’s Apprentice Challenge: No 7. Ciabatta
After taking some time off, I'm happy to be back to baking bread. Each week (or so) I will be making a bread recipe from Peter Reinhart’s wonderful book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. The seventh recipe in the Bread Baker's Apprentice Challenge is Ciabatta.
Ciabatta is a wonderful bread from northern Italy. The flat shape of this bread gives us its name which means "slipper" in English. Ciabatta bread is characterised by a crunchy, floured crust and a soft crumb.
I found preparing and shaping this dough a bit difficult. I didn't achieve the 'holey' crumb that I was expecting. I think I must have overworked the dough. It tasted great though and I'll definitely be making this again.
I took the ciabatta loaves with me to the cottage. We sliced the bread, grilled it on the BBQ, rubbed a garlic clove over the surface and then brushed it with fruity olive oil. Yum!
Be sure to check out what the other challenge participants have done.
Next bread: Cinnamon Buns!