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Holy Ciabatta, Batman !!!!

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Village Idiot
Village Idiot Posts: 6,959
edited November -1 in EggHead Forum
I have tried several recipes to get the characteristic holes in Ciabatta bread, but they've all seemed to have an even texture. My wife laughs and says that's what most breadmakers strive for when making bread.

Anyway, I stumbled on a recipe that does the trick, and you don't even need a biga or poolish starter.

If interested, here is the link.
http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread

Great for dipping in herb infused olive oil.

ciabatta1.jpg

ciabatta2.jpg
__________________________________________

Dripping Springs, Texas.
Just west of Austintatious


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  • cookn biker
    cookn biker Posts: 13,407
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    I see a smear of La Bomba on that!! Looks terrific Gary!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Beli
    Beli Posts: 10,751
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    Gary............this is too much..............coming to see you soon............
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  • Village Idiot
    Village Idiot Posts: 6,959
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    Bienvenidos, Amigo !!! :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Village Idiot
    Village Idiot Posts: 6,959
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    I've never tasted La Bomba, Molly, but that dippin' oil was mighty good. :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
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    :woohoo: thazza niiizzzaaa B)
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  • Village Idiot
    Village Idiot Posts: 6,959
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    Grazi, Desert Oasis Woman !!

    Wow. I didn't know you speak Italian. :laugh:
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
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    ;) with a littl' Tex/New Mex accent :whistle:
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  • mkc
    mkc Posts: 544
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    Village Idiot wrote:
    I have tried several recipes to get the characteristic holes in Ciabatta bread, but they've all seemed to have an even texture. My wife laughs and says that's what most breadmakers strive for when making bread.

    Anyway, I stumbled on a recipe that does the trick, and you don't even need a biga or poolish starter.

    If interested, here is the link.
    http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread

    Gary - I love that recipe, too! Did you do the version with semolina in it? If not, you MUST try it! Of course I haven't tried the version without, so I can't tell you what's different, just that it's fantastic!

    Michelle
    Egging in Crossville, TN
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  • Village Idiot
    Village Idiot Posts: 6,959
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    Michelle,

    No, I did the one with the bread flour only. I didn't have any semolina so I just did the first version. But, with your recommendation, I think I'll go to the store tomorrow for the semolina and give that a try.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • lowercasebill
    lowercasebill Posts: 5,218
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    looks great thanks for posting that ,, i just got 10lbs high gluten and 10 semolina.. hopefully tomorrow
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  • cookn biker
    cookn biker Posts: 13,407
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    I might have to hook you up then Gary. :)
    Email me.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Little Steven
    Little Steven Posts: 28,817
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    Gary,

    Nice looking bread man!

    Steve

    Steve 

    Caledon, ON

     

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  • Village Idiot
    Village Idiot Posts: 6,959
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    Thanks, Steve. The bottom crust was crunchy, and the top was chewy. Just perfect for me.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Village Idiot
    Village Idiot Posts: 6,959
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    Go for it, Bill. It's really different from most formulas.

    I'm sure you have a mixer, but if you don't ..... forget it.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Zippylip
    Zippylip Posts: 4,768
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    Gary, that looks great, I've never had luck with ciabatta, gonna have to givce that a whirl, Marc
    happy in the hut
    West Chester Pennsylvania
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  • 20stone
    20stone Posts: 1,961
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    Village Idiot said:
    I have tried several recipes to get the characteristic holes in Ciabatta bread, but they've all seemed to have an even texture. My wife laughs and says that's what most breadmakers strive for when making bread.

    Anyway, I stumbled on a recipe that does the trick, and you don't even need a biga or poolish starter.

    If interested, here is the link.
    http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread

    I am giving this a shot today, using the semolina version.  The recipe suggest you keep an eye on the dough in the mixer to see when it starts to climb up the hook.  It turns out that once the dough was coming together and climbing up the sides, my KA was walking along the slick counter top.  That could have ended badly.

    I am going to try oven and MM side by side for a little pork tasting later today.

    Photos when it goes in the oven/on the egg
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • 20stone
    20stone Posts: 1,961
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    The semolina version of this kicked butt.  Sadly, no pics, but it is a winner.  I cooked it at 500 in the oven on a pizza stone (with parchment paper).  I was going to try to do one on the MM, but had my hands full with other logistics. 

    Also, we used up the apricot/orange compote from the lamb meshoui dish that Ms Stone and I served at Salado. We used this recipe as a base:
    http://allrecipes.com/recipe/88354/easy-batter-fruit-cobbler/

    We cooked it in a muffin tin and it turned out great, though it was competing with an awesome flan as well. 

    +1 on the ciabatta.  Just dont let your KA run down the street. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,045
    edited March 2016
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    Usually reviving zombie threads is poor forum etiquette. .... with that said, thanks for bringing this one back.  I might give the recipe a try.

    Even better it harkens back to usenet!
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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  • 20stone
    20stone Posts: 1,961
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    Ozzie_Isaac said:
    Usually reviving zombie threads is poor forum etiquette. .... with that said, thanks for bringing this one back.  I might give the recipe a try.

    Even better it harkens back to usenet!
    I just wanted to give credit where credit is due.  This thread pops up first when you Google "big green egg ciabatta," and it worked out great.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,045
    edited March 2016
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    20stone said:
    Ozzie_Isaac said:
    Usually reviving zombie threads is poor forum etiquette. .... with that said, thanks for bringing this one back.  I might give the recipe a try.

    Even better it harkens back to usenet!
    I just wanted to give credit where credit is due.  This thread pops up first when you Google "big green egg ciabatta," and it worked out great.
    No worries!  Just giving you a hard time ;)  I'm glad you bumped it.
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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