August 28, 2007
Same chibatta, different week.
Better results!
Is it spelled ciabatta?
Bread again! I used the same recipe as last week, though I used olive oil, kneaded more thoroughly, used alot more water, salted the top, and baked for 10 additional minutes. I think the crust could be a tad darker.
But, I feel I did alot better than the loaf I baked last week because this was much less dense, and I have a few good holes in my crumb. It is moist, the crust is soft though still has crunch.
I need a better salt and the flavor isn't as intense or developed as I would like it. hmmm. Next week, I will work on that aspect.
Even the photos look like I did better, don't you think?
Mom? Any help?
ahh. your mom is so great.
And I am quite 'bread-baking challenged.' I believe there are two types of people in the world, good bread bakers and good pie crust makers. I am the latter.
Looks really good. the chef who taught our class taught us that time has the biggest effect on your bread. the longer the time to develop, the better the bread (more holes, better crust on top etc)
I haven't tried again yet. You're motivating me!
wait...wait. I'm drooling and stumbling along behind you! Can I do this? I'm good with PlayDoh! Is there a BREAD FIR IDIOTS somewhere? I need measurements!
Oh I forgot. It's still 99 degrees in the shade and I have to wait until Winter before I can bake. :(
Posted by: Deb at August 29, 2007 05:30 AMA few suggestions: first of all, it looks fantastic! You've got it, just have to refine it.
Let it rise in the fridge overnight (about 12 hours) (covered with plastic wrap and a towel). That helps develop flavor because the autolyse is slowed by the cold.
A few days before you bake, mix the yeast with 1/2 - 3/4 c. water, some brown sugar and 1/2 cup flour. (I do this in a glass bowl with a cover (pyrex is perfect, if you have any). Whisk the mixture at least twice per day until you use it. If it separates, add a little more flour. (What you're doing is creating a starter, which you'll use for the base of your recipe. A good starter creates holes in the mother of the loaf).
More by phone - love you and admire you for tackling the bread project!
Posted by: mom at August 29, 2007 05:23 AM