September 15, 2007
Planning to Out Do Myself
This is last weeks loaf of bread. My crumb is getting better. The holes are getting bigger and it is looking better and better.
The taste is good, but still not what I want it to be. I have a poolish in the fridge right now.
Tomorrow, I will raise the dough slowly, in the Refridgerator, perhaps even overnight and bake it off on Monday, if I can wait that long.
I am going to be careful to not overwork the dough. I would like this batch to have huge holes in the crumb. I am also going to do my best to over cook the bread. I want dark crust.
I have been searching and reading The Fresh Loaf, and really like the site. I have also found Wild Yeast, a bread bakers blog. Scroll down to see her ciabatta...
forgot to say, this loaf looks great. nice texture, lots of holes. Would be good for dipping in olive oil and herbs. I agree with your mom, another way to create moisture is to put an old baking tray in the oven beneath the bread, then throw some ice cubes in while the bread's baking.
Posted by: stewcat at September 17, 2007 09:22 AMif I wasn't busy canning tomatoes, I'd try again making ciabatta. I do remember our teacher telling us that a longer time developing, makes for a better bread. I should throw a batch together and let it do it's thing, I can do that before the tomatoes.i'll try to do some pics this time
Posted by: stewcat at September 17, 2007 09:19 AMBeautiful bread ... I am so impressed! You are so talented. Have you tried spraying water on the crust prior to baking? That helps to crisp the crust. Love!
Posted by: mom at September 16, 2007 04:54 AM