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Ciabatta and foccacia on bge

mountaindewbassmountaindewbass Posts: 1,700
So after looking around on this forum and others I decided to try my hand at old school bread making. I just completed ciabatta and it turned out fantastic. The foccacia is proofing so I only have one pic of it thus far
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Comments

  • Village IdiotVillage Idiot Posts: 6,947
    I've made Ciabatta once, and it was good.  However, there are so many artisan bakeries around here that it's just not worth it to do on the Egg (at least for me).
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • mountaindewbassmountaindewbass Posts: 1,700
    @Villageidiot

    I agree. I can buy a loaf from the local grocery store for 3-4 bucks for some fresh ciabatta.  Its pretty easy to make, as compared to the foccacia.  I did it for my wife..the Foccacia was for me.
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  • Village IdiotVillage Idiot Posts: 6,947
    I love foccasia, especially dipping it in olive oil, infused with basil, oregano, and thyme from my garden.  I learned not to put garlic in until just before eating.  Garlic grows under the ground, and is in danger of growing botulism in the anaerobic environment of the olive oil. 
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • Bread is cheap,  but its cool to cook yourself, I do it just for fun and somthing to do. Yours looks good, I fight with artisan, the steam bath for crust, just doesnt get the hard crust. 
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  • ChubbsChubbs Posts: 3,971
    Always wanted to try it. SWMBO requested recently. Guess I will try it
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • mountaindewbassmountaindewbass Posts: 1,700
    The ciabatta is easier to make IMHO although the starter has to sit for about 12 hours
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  • mountaindewbassmountaindewbass Posts: 1,700
    Hands down the foccacia is the better flsvor
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