Ciabatta
This bread gets its name from its shape; ciabatta is Italian for "slipper." Letting the sponge rest for 12 hours develops complex flavor.
This bread gets its name from its shape; ciabatta is Italian for "slipper." Letting the sponge rest for 12 hours develops complex flavor.
This was my first attempt at making bread from scratch. I found it easy to do and the taste was great. I did not get the hard crust that I am used to with store bought Ciabatta so I'm not sure if it was something I did wrong. I will make it again. I love to use it for French Toast.
Read MoreEasy enough to make and taste good. I had a little trouble with my loaves touching after the second rising. I ended up with one unattractive loaf. My plastic also stuck in a few areas and deflated the dough when I pulled it off. I guess it wasn't my day to make bread, but I pressed on figuring I could get the general idea and decide if it would be worth trying again. I made as instructed. I would recommend baking each on its own sheet. I used a pretty big baking sheet and it was still too small. I probably won't make again. I'll stick to buying the occasional loaf of Ciabatta.
Read MoreExcellent flavor. I couldn't find semolina flour anywhere, so just used bread flour. The result is probably a bit softer than it would have been otherwise, but my family liked it just the same. My son commented that it tastes like a baguette. I didn't bother trying for the slipper thing, which seems a bit frou-frou. The loaf was still pleasantly rustic and irregular in shape, and quite tasty. The 12-hour sponge process really does make a difference.
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