Sunday, January 31, 2010

Ciabatta: Baking Through the Bread Baker's Apprentice

I love this recipe. I have blogged about it before and I make it on a regular basis. I have made the poolish version and the biga version, and have made it with water and with soymilk. This time I made ciabatta rolls so I can enjoy some tasty sandwiches this week.

GENERAL NOTES
1. I prefer making this with water, since it makes for a nice chewy loaf with the characteristic holes. Soy milk is nice if you want a softer loaf.
2. I prefer the poolish version.
3. To make the rolls, I divided the dough into 10 portions, then folded each one like the larger loaf. I baked them for 14 mins.
4. I make the dough with the full 6 oz of water, and sometimes a few splashes more. A wet dough is what leads to the holey structure.
5. I have never made this by hand, but instead rely on my stand mixer to work the dough.

VEGAN NOTES
None, other than the soy milk not above.

5 comments:

Anonymous said...

What does "poolish" mean?

4 BOYS ONLY said...

how how how have i never seen your blog before???!!! my husband is going to be so very excited about all the meats!! he too is "less evolved" especially the deli meat. he is a carpenter, job sites usually mean no microwave, he has eaten more peanut butter and jelly than any grown man should.I do buy the Yves stuff but man is it pricey! WOW! THANKS!!! oh, my boys will love it all too!

Andy Dufresne said...

I've gotta say: These fabulous posts have inspired my partner to start making bread. The Bread Bakers Apprentice has been purchased, the sour dough starter is a-bubblin' on Day 3, and we can't wait for some tasty bread!!

Thanks for the inspiration!

Bianca said...

Yum! I ALMOST bought the Bread Baker's Apprentice this past weekend...but then I was afraid I wouldn't have as much luck with the recipes subbing out whole wheat pastry flour, which is all I keep at the house.

tasteofbeirut said...

I am inspired now; ciabatta is a bread we love around here and I must try to make it myself!