Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Holy Ciabatta, Batman !!!!
Options
Village Idiot
Posts: 6,959
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.
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.
__________________________________________
Dripping Springs, Texas.
Just west of Austintatious
Comments
-
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 -
Gary............this is too much..............coming to see you soon............
-
Bienvenidos, Amigo !!!__________________________________________Dripping Springs, Texas.Just west of Austintatious
-
I've never tasted La Bomba, Molly, but that dippin' oil was mighty good.__________________________________________Dripping Springs, Texas.Just west of Austintatious
-
:woohoo: thazza niiizzzaaa
-
Grazi, Desert Oasis Woman !!
Wow. I didn't know you speak Italian. :laugh:__________________________________________Dripping Springs, Texas.Just west of Austintatious -
with a littl' Tex/New Mex accent
-
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!
MichelleEgging in Crossville, TN -
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 -
looks great thanks for posting that ,, i just got 10lbs high gluten and 10 semolina.. hopefully tomorrow
-
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 -
-
Thanks, Steve. The bottom crust was crunchy, and the top was chewy. Just perfect for me.__________________________________________Dripping Springs, Texas.Just west of Austintatious
-
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 -
Gary, that looks great, I've never had luck with ciabatta, gonna have to givce that a whirl, Marchappy in the hut
West Chester Pennsylvania -
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 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 locationAustin, TX -
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 locationAustin, TX -
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!They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin -
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!
(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 locationAustin, TX -
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!They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum