Skip to main content

The Tale of Two Ciabattas (British Baking Show - Bake #3)



The simple  Paul Hollywood Ciabatta Recipe.  How simple is it?  The ingredients are few and the technique seems simple but there is also a bit of practice makes perfect needed here. So far I have made two tries at it.   The flavor was good in both but I made a crucial error on the 1st try so it was a bit dense.  I should have paid attention tot the kind of yeast - Instant Yeast means Fast Acting Yeast and I just breezed right past that distinction the 1st time.   I have some pics of both tries below.

They both mixed up very well and formed a lovely dough ball.
Gluten is really amazing to watch form.
Try 1
 
Try 2
Try 2

The problem was in the rise - see difference in size of dough before and after proofing

             
Try 1 Before
Try 1 After
             
Try 2 Before
Try 2 After

The shaping of the dough is a little harder than it looks. 
The dough is quite soft and sticky so you have to be decisive with your cuts and getting it on the cooking stone or tray.  

             
Try 1 
Try 2 

This shows the difference in rise between 1st and 2nd try.   


But they both tasted delicious. I can't believe how three ingredients and water can make something so delicious and how you can use the same ingredients in a different way to make a different bread.    
   
Try 1  - They look great
Try 2 - They taste good too!





Labels:

Comments

Post a Comment

Popular posts from this blog

Sizzlers (Mom M and Papa Recipe #3 )

I am absolutely positive that these will not taste exactly the same even though I am using the recipe written out in my grandmother's hand.          They will not taste the same because my Papa did not get the little sizzler steaks from the Publix butcher where he worked after my grandparent's retired to Florida.  They will not taste the same because I am not making them on my grandparent's little gas grill.   They will not taste the same because I never found out what "lemon juice (?)" means. They will not taste the same because my grandmother did not make them and my grandfather did not grill them.  They will not taste the same because I can only hear in my mind, my grandmother saying "Well, these turned out pretty good".     And mostly they will not taste the same because I am not eating them at the table with my "Mom and Papa".     But I will have the memories. ...
Post a Comment
Read more

Your Guests Will Be Impressed (Sourdough Rabbit Hole Recipe #1)

I have made several sourdough recipes - breads, cakes, cookies, crepes, scones, waffles, biscuits, muffins, etc.  There a millions of recipes out there for starter, unfed to ripe. I am not looking to retype a recipe for you and call it my own, but rather link you to ones that worked (and did not work) for me with some simple tips that I found helpful. I find it really annoying to have to scan pages of pictures in order to get to a recipe so I am adding a few photos here but not photo after photo.  While some photos are helpful to see what dough looks like in a particular stage, I think you end up just getting a feel for it with the more recipes you try.   My 1st suggestion four a sourdough starter recipe is a focaccia.  It is not fussy to make and the finished product looks and tastes great.  If we ever have dinner parties again, this is a good one to pull out and your guests will be impressed even though it is pretty easy to make.  The photos below sh...
Post a Comment
Read more