#ciabatta — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #ciabatta, aggregated by home.social.
-
https://www.europesays.com/hu/105987/ Az olasz gasztronómia újabb arcát mutatja meg egy fiatal pár Újlipótvárosban – Cikkek #bruschetta #bruschettea #budapest #ciabatta #cikkek #előétel #gasztró #HollánErnőUtca #HU #Hungarian #Hungary #Magyar #Magyarország #olasz #OlaszKonyha #StreetFood #szendvics #szendvicsező #újlipótváros #XiiiKerület
-
[fotos con atún fresco siendo cocinado, sin nada sangriento, solo no vegano]
Sandwich en #ciabatta de atún fresco sellado, con arúgula/rúcula y mayonesa con polvo de curry... con ensalada de manzana y pepino (con semillas de comino) -
[fotos con atún fresco siendo cocinado, sin nada sangriento, solo no vegano]
En la ya tradicional serie #LunesDeCompartirLoQueCocino (ahora si en lunes)!
Sandwich en #ciabatta de atún fresco sellado, con arúgula/rúcula y mayonesa con polvo de curry... con ensalada de manzana y pepino (con semillas de comino) -
[fotos con atún fresco siendo cocinado, sin nada sangriento, solo no vegano]
En la ya tradicional serie #LunesDeCompartirLoQueCocino (ahora si en lunes)!
Sandwich en #ciabatta de atún fresco sellado, con arúgula/rúcula y mayonesa con polvo de curry... con ensalada de manzana y pepino (con semillas de comino) -
[fotos con atún fresco siendo cocinado, sin nada sangriento, solo no vegano]
En la ya tradicional serie #LunesDeCompartirLoQueCocino (ahora si en lunes)!
Sandwich en #ciabatta de atún fresco sellado, con arúgula/rúcula y mayonesa con polvo de curry... con ensalada de manzana y pepino (con semillas de comino) -
[fotos con atún fresco siendo cocinado, sin nada sangriento, solo no vegano]
En la ya tradicional serie #LunesDeCompartirLoQueCocino (ahora si en lunes)!
Sandwich en #ciabatta de atún fresco sellado, con arúgula/rúcula y mayonesa con polvo de curry... con ensalada de manzana y pepino (con semillas de comino) -
Sometimes technology is difficult. Anyway. Ciabatta.
https://www.zahr.koeln/2026/01/27/ciabatta-same-recipe-as-last.html
-
Sometimes technology is difficult. Anyway. Ciabatta.
https://www.zahr.koeln/2026/01/27/ciabatta-same-recipe-as-last.html
-
Sometimes technology is difficult. Anyway. Ciabatta.
https://www.zahr.koeln/2026/01/27/ciabatta-same-recipe-as-last.html
-
Sometimes technology is difficult. Anyway. Ciabatta.
https://www.zahr.koeln/2026/01/27/ciabatta-same-recipe-as-last.html
-
#Ciabatta ist eine 🇮🇹 Brotsorte aus Weizenmehl, Salz, Hefe, Wasser und Olivenöl die 1982 erstmals angeboten wurde. Übersetzt bedeutet Ciabatta “Pantoffel”.
-
#Ciabatta ist eine 🇮🇹 Brotsorte aus Weizenmehl, Salz, Hefe, Wasser und Olivenöl die 1982 erstmals angeboten wurde. Übersetzt bedeutet Ciabatta “Pantoffel”.
-
#Ciabatta ist eine 🇮🇹 Brotsorte aus Weizenmehl, Salz, Hefe, Wasser und Olivenöl die 1982 erstmals angeboten wurde. Übersetzt bedeutet Ciabatta “Pantoffel”.
-
#Ciabatta ist eine 🇮🇹 Brotsorte aus Weizenmehl, Salz, Hefe, Wasser und Olivenöl die 1982 erstmals angeboten wurde. Übersetzt bedeutet Ciabatta “Pantoffel”.
-
#Ciabatta ist eine 🇮🇹 Brotsorte aus Weizenmehl, Salz, Hefe, Wasser und Olivenöl die 1982 erstmals angeboten wurde. Übersetzt bedeutet Ciabatta “Pantoffel”.
-
I made Ciabatta, looks great, just a bit rustic. 82% hydration, that’s the max I’ve done (on purpose) so far.
-
I made Ciabatta, looks great, just a bit rustic. 82% hydration, that’s the max I’ve done (on purpose) so far.
-
I made Ciabatta, looks great, just a bit rustic. 82% hydration, that’s the max I’ve done (on purpose) so far.
-
Ciabatta Recipe
Friends and family have come to like these from the store, I decided to try my own. Very high-hydration dough, minimal working, long ferment, and a slightly cooler-than-normal bake.
- 1000g unbleached bread ("strong") flour.
- 850g water @ ~40--50C / - 100--120F.
- 25g salt
- 200g leaven (100% hydration sourdough starter)
- ~50g each rice flour and cornmeal for dusting.
Dough prep:
Feed your starter 8--12 hours prior to dough prep, as per its moods.
Warm your proofing space if necessary.
I heat water prior to adding it to dough. It can be on the warm side as the ferment's not being added now.
- Combine flour and water, autolyse for 30+ minutes.
- Add salt and leaven, combine well. "Pinching" helps distribute leaven and salt through the dough.
- Cover with damp tea towel and place in proofing space (or countertop if your kitchen is warm enough, ~ 22C / 72F or better).
- Perform four stretch-and-folds with 20--30 minutes between each (waiting 20 minutes for the 1st). Return to proofing space after each.
- After fourth S&F, place in your bulk-proofing container if you're using one, and return to proofing space for another 2--3 hours, if possible. You can also immediately begin the retarded (cold) ferment.
- Transfer to fridge for retarded ferment 12--48 hours.
Baking
Remove dough from fridge ~ 1 hour prior to bake.
Preheat oven to 230C / 450F. Use steam-bake setting if available, otherwise put water in a ~5cm / 2in deep pan in bottom of oven.
Flour working space thoroughly. Dough is quite slack, and another 100--200 grams won't hurt it.
Laminate dough in fresh flour, usually 1 set of folds.
Divide dough into rolls. I find a dozen is about the right size. Eyeball these if you're not OCD, weigh them out if you're like me...
Cut parchment paper to fit your baking sheet, set this near your rolls.
If desired, dust bottoms of rolls with cornmeal, and tops with rice flour.
Score rolls if desired. I use kitchen shears for this.
Bake in well-steamed oven for 20--35 minutes, to desired browning. I tend to turn on convection after 15 minutes or so for even baking. Baking to the lighter rather than darker side seems best.
Remove from oven immediately, cool on wire racks.
Flavour is (as with all sourdough) consistently excellent. Consistency tends to be denser and chewier than store-bought, though I suspect they're using bleached AP flour. Rolls freeze well.
Heat at 230C/450F for 6--8 minutes when serving, add 4--6 minutes if heating from frozen and drop to 200C/400F (heats inside, doesn't overly brown crusts).
-
Ciabatta Recipe
Friends and family have come to like these from the store, I decided to try my own. Very high-hydration dough, minimal working, long ferment, and a slightly cooler-than-normal bake.
- 1000g unbleached bread ("strong") flour.
- 850g water @ ~40--50C / - 100--120F.
- 25g salt
- 200g leaven (100% hydration sourdough starter)
- ~50g each rice flour and cornmeal for dusting.
Dough prep:
Feed your starter 8--12 hours prior to dough prep, as per its moods.
Warm your proofing space if necessary.
I heat water prior to adding it to dough. It can be on the warm side as the ferment's not being added now.
- Combine flour and water, autolyse for 30+ minutes.
- Add salt and leaven, combine well. "Pinching" helps distribute leaven and salt through the dough.
- Cover with damp tea towel and place in proofing space (or countertop if your kitchen is warm enough, ~ 22C / 72F or better).
- Perform four stretch-and-folds with 20--30 minutes between each (waiting 20 minutes for the 1st). Return to proofing space after each.
- After fourth S&F, place in your bulk-proofing container if you're using one, and return to proofing space for another 2--3 hours, if possible. You can also immediately begin the retarded (cold) ferment.
- Transfer to fridge for retarded ferment 12--48 hours.
Baking
Remove dough from fridge ~ 1 hour prior to bake.
Preheat oven to 230C / 450F. Use steam-bake setting if available, otherwise put water in a ~5cm / 2in deep pan in bottom of oven.
Flour working space thoroughly. Dough is quite slack, and another 100--200 grams won't hurt it.
Laminate dough in fresh flour, usually 1 set of folds.
Divide dough into rolls. I find a dozen is about the right size. Eyeball these if you're not OCD, weigh them out if you're like me...
Cut parchment paper to fit your baking sheet, set this near your rolls.
If desired, dust bottoms of rolls with cornmeal, and tops with rice flour.
Score rolls if desired. I use kitchen shears for this.
Bake in well-steamed oven for 20--35 minutes, to desired browning. I tend to turn on convection after 15 minutes or so for even baking. Baking to the lighter rather than darker side seems best.
Remove from oven immediately, cool on wire racks.
Flavour is (as with all sourdough) consistently excellent. Consistency tends to be denser and chewier than store-bought, though I suspect they're using bleached AP flour. Rolls freeze well.
Heat at 230C/450F for 6--8 minutes when serving, add 4--6 minutes if heating from frozen and drop to 200C/400F (heats inside, doesn't overly brown crusts).
-
Ciabatta Recipe
Friends and family have come to like these from the store, I decided to try my own. Very high-hydration dough, minimal working, long ferment, and a slightly cooler-than-normal bake.
- 1000g unbleached bread ("strong") flour.
- 850g water @ ~40--50C / - 100--120F.
- 25g salt
- 200g leaven (100% hydration sourdough starter)
- ~50g each rice flour and cornmeal for dusting.
Dough prep:
Feed your starter 8--12 hours prior to dough prep, as per its moods.
Warm your proofing space if necessary.
I heat water prior to adding it to dough. It can be on the warm side as the ferment's not being added now.
- Combine flour and water, autolyse for 30+ minutes.
- Add salt and leaven, combine well. "Pinching" helps distribute leaven and salt through the dough.
- Cover with damp tea towel and place in proofing space (or countertop if your kitchen is warm enough, ~ 22C / 72F or better).
- Perform four stretch-and-folds with 20--30 minutes between each (waiting 20 minutes for the 1st). Return to proofing space after each.
- After fourth S&F, place in your bulk-proofing container if you're using one, and return to proofing space for another 2--3 hours, if possible. You can also immediately begin the retarded (cold) ferment.
- Transfer to fridge for retarded ferment 12--48 hours.
Baking
Remove dough from fridge ~ 1 hour prior to bake.
Preheat oven to 230C / 450F. Use steam-bake setting if available, otherwise put water in a ~5cm / 2in deep pan in bottom of oven.
Flour working space thoroughly. Dough is quite slack, and another 100--200 grams won't hurt it.
Laminate dough in fresh flour, usually 1 set of folds.
Divide dough into rolls. I find a dozen is about the right size. Eyeball these if you're not OCD, weigh them out if you're like me...
Cut parchment paper to fit your baking sheet, set this near your rolls.
If desired, dust bottoms of rolls with cornmeal, and tops with rice flour.
Score rolls if desired. I use kitchen shears for this.
Bake in well-steamed oven for 20--35 minutes, to desired browning. I tend to turn on convection after 15 minutes or so for even baking. Baking to the lighter rather than darker side seems best.
Remove from oven immediately, cool on wire racks.
Flavour is (as with all sourdough) consistently excellent. Consistency tends to be denser and chewier than store-bought, though I suspect they're using bleached AP flour. Rolls freeze well.
Heat at 230C/450F for 6--8 minutes when serving, add 4--6 minutes if heating from frozen and drop to 200C/400F (heats inside, doesn't overly brown crusts).
-
Ciabatta Recipe
Friends and family have come to like these from the store, I decided to try my own. Very high-hydration dough, minimal working, long ferment, and a slightly cooler-than-normal bake.
- 1000g unbleached bread ("strong") flour.
- 850g water @ ~40--50C / - 100--120F.
- 25g salt
- 200g leaven (100% hydration sourdough starter)
- ~50g each rice flour and cornmeal for dusting.
Dough prep:
Feed your starter 8--12 hours prior to dough prep, as per its moods.
Warm your proofing space if necessary.
I heat water prior to adding it to dough. It can be on the warm side as the ferment's not being added now.
- Combine flour and water, autolyse for 30+ minutes.
- Add salt and leaven, combine well. "Pinching" helps distribute leaven and salt through the dough.
- Cover with damp tea towel and place in proofing space (or countertop if your kitchen is warm enough, ~ 22C / 72F or better).
- Perform four stretch-and-folds with 20--30 minutes between each (waiting 20 minutes for the 1st). Return to proofing space after each.
- After fourth S&F, place in your bulk-proofing container if you're using one, and return to proofing space for another 2--3 hours, if possible. You can also immediately begin the retarded (cold) ferment.
- Transfer to fridge for retarded ferment 12--48 hours.
Baking
Remove dough from fridge ~ 1 hour prior to bake.
Preheat oven to 230C / 450F. Use steam-bake setting if available, otherwise put water in a ~5cm / 2in deep pan in bottom of oven.
Flour working space thoroughly. Dough is quite slack, and another 100--200 grams won't hurt it.
Laminate dough in fresh flour, usually 1 set of folds.
Divide dough into rolls. I find a dozen is about the right size. Eyeball these if you're not OCD, weigh them out if you're like me...
Cut parchment paper to fit your baking sheet, set this near your rolls.
If desired, dust bottoms of rolls with cornmeal, and tops with rice flour.
Score rolls if desired. I use kitchen shears for this.
Bake in well-steamed oven for 20--35 minutes, to desired browning. I tend to turn on convection after 15 minutes or so for even baking. Baking to the lighter rather than darker side seems best.
Remove from oven immediately, cool on wire racks.
Flavour is (as with all sourdough) consistently excellent. Consistency tends to be denser and chewier than store-bought, though I suspect they're using bleached AP flour. Rolls freeze well.
Heat at 230C/450F for 6--8 minutes when serving, add 4--6 minutes if heating from frozen and drop to 200C/400F (heats inside, doesn't overly brown crusts).
-
Ciabatta Recipe
Friends and family have come to like these from the store, I decided to try my own. Very high-hydration dough, minimal working, long ferment, and a slightly cooler-than-normal bake.
- 1000g unbleached bread ("strong") flour.
- 850g water @ ~40--50C / - 100--120F.
- 25g salt
- 200g leaven (100% hydration sourdough starter)
- ~50g each rice flour and cornmeal for dusting.
Dough prep:
Feed your starter 8--12 hours prior to dough prep, as per its moods.
Warm your proofing space if necessary.
I heat water prior to adding it to dough. It can be on the warm side as the ferment's not being added now.
- Combine flour and water, autolyse for 30+ minutes.
- Add salt and leaven, combine well. "Pinching" helps distribute leaven and salt through the dough.
- Cover with damp tea towel and place in proofing space (or countertop if your kitchen is warm enough, ~ 22C / 72F or better).
- Perform four stretch-and-folds with 20--30 minutes between each (waiting 20 minutes for the 1st). Return to proofing space after each.
- After fourth S&F, place in your bulk-proofing container if you're using one, and return to proofing space for another 2--3 hours, if possible. You can also immediately begin the retarded (cold) ferment.
- Transfer to fridge for retarded ferment 12--48 hours.
Baking
Remove dough from fridge ~ 1 hour prior to bake.
Preheat oven to 230C / 450F. Use steam-bake setting if available, otherwise put water in a ~5cm / 2in deep pan in bottom of oven.
Flour working space thoroughly. Dough is quite slack, and another 100--200 grams won't hurt it.
Laminate dough in fresh flour, usually 1 set of folds.
Divide dough into rolls. I find a dozen is about the right size. Eyeball these if you're not OCD, weigh them out if you're like me...
Cut parchment paper to fit your baking sheet, set this near your rolls.
If desired, dust bottoms of rolls with cornmeal, and tops with rice flour.
Score rolls if desired. I use kitchen shears for this.
Bake in well-steamed oven for 20--35 minutes, to desired browning. I tend to turn on convection after 15 minutes or so for even baking. Baking to the lighter rather than darker side seems best.
Remove from oven immediately, cool on wire racks.
Flavour is (as with all sourdough) consistently excellent. Consistency tends to be denser and chewier than store-bought, though I suspect they're using bleached AP flour. Rolls freeze well.
Heat at 230C/450F for 6--8 minutes when serving, add 4--6 minutes if heating from frozen and drop to 200C/400F (heats inside, doesn't overly brown crusts).
-
Just slid some ciabatta in the oven.
I think this is the first time I've made ciabatta -- which is pretty surprising to realize! Or if I made it once before, it was way back at the beginning of my bread journey.
Used the KA Rustic Ciabatta, which seemed a bit less fussy than some of the other recipes I first looked at. I'll graduate to the more complex ones.
The dough was SO SOFT, kind of amazing really. And even before baking, just while proofing, was aromatic enough to have the whole kitchen smelling doughy.
Made the mistake of not putting it on parchment to proof... so when I went to flip it over, it lost some of its shape (which wasn't half bad). But eager to see how these turn out.
https://www.kingarthurbaking.com/recipes/rustic-italian-ciabatta-recipe
-
Just slid some ciabatta in the oven.
I think this is the first time I've made ciabatta -- which is pretty surprising to realize! Or if I made it once before, it was way back at the beginning of my bread journey.
Used the KA Rustic Ciabatta, which seemed a bit less fussy than some of the other recipes I first looked at. I'll graduate to the more complex ones.
The dough was SO SOFT, kind of amazing really. And even before baking, just while proofing, was aromatic enough to have the whole kitchen smelling doughy.
Made the mistake of not putting it on parchment to proof... so when I went to flip it over, it lost some of its shape (which wasn't half bad). But eager to see how these turn out.
https://www.kingarthurbaking.com/recipes/rustic-italian-ciabatta-recipe
-
Just slid some ciabatta in the oven.
I think this is the first time I've made ciabatta -- which is pretty surprising to realize! Or if I made it once before, it was way back at the beginning of my bread journey.
Used the KA Rustic Ciabatta, which seemed a bit less fussy than some of the other recipes I first looked at. I'll graduate to the more complex ones.
The dough was SO SOFT, kind of amazing really. And even before baking, just while proofing, was aromatic enough to have the whole kitchen smelling doughy.
Made the mistake of not putting it on parchment to proof... so when I went to flip it over, it lost some of its shape (which wasn't half bad). But eager to see how these turn out.
https://www.kingarthurbaking.com/recipes/rustic-italian-ciabatta-recipe
-
Just slid some ciabatta in the oven.
I think this is the first time I've made ciabatta -- which is pretty surprising to realize! Or if I made it once before, it was way back at the beginning of my bread journey.
Used the KA Rustic Ciabatta, which seemed a bit less fussy than some of the other recipes I first looked at. I'll graduate to the more complex ones.
The dough was SO SOFT, kind of amazing really. And even before baking, just while proofing, was aromatic enough to have the whole kitchen smelling doughy.
Made the mistake of not putting it on parchment to proof... so when I went to flip it over, it lost some of its shape (which wasn't half bad). But eager to see how these turn out.
https://www.kingarthurbaking.com/recipes/rustic-italian-ciabatta-recipe
-
Just slid some ciabatta in the oven.
I think this is the first time I've made ciabatta -- which is pretty surprising to realize! Or if I made it once before, it was way back at the beginning of my bread journey.
Used the KA Rustic Ciabatta, which seemed a bit less fussy than some of the other recipes I first looked at. I'll graduate to the more complex ones.
The dough was SO SOFT, kind of amazing really. And even before baking, just while proofing, was aromatic enough to have the whole kitchen smelling doughy.
Made the mistake of not putting it on parchment to proof... so when I went to flip it over, it lost some of its shape (which wasn't half bad). But eager to see how these turn out.
https://www.kingarthurbaking.com/recipes/rustic-italian-ciabatta-recipe
-
Tomaten Ciabatta – einfach und doch so gut 🍅
Dieses Ciabatta ist nicht nur ein echter Gaumenschmeichler, sondern auch total einfach selbst zu machen - mit getrockneten Tomaten und Thymian.
https://sparflaemmchen.de/2025/07/05/tomaten-ciabatta/ #ciabatta #tomatenciabatta #brotrezepte #italienischerezepte -
#Ciabatta ist eine 🇮🇹 Brotsorte aus Weizenmehl, Salz, Hefe, Wasser und Olivenöl die 1982 erstmals angeboten wurde. Übersetzt bedeutet Ciabatta “Pantoffel”.
-
#Ciabatta ist eine 🇮🇹 Brotsorte aus Weizenmehl, Salz, Hefe, Wasser und Olivenöl die 1982 erstmals angeboten wurde. Übersetzt bedeutet Ciabatta “Pantoffel”.
-
#Ciabatta ist eine 🇮🇹 Brotsorte aus Weizenmehl, Salz, Hefe, Wasser und Olivenöl die 1982 erstmals angeboten wurde. Übersetzt bedeutet Ciabatta “Pantoffel”.
-
#Ciabatta ist eine 🇮🇹 Brotsorte aus Weizenmehl, Salz, Hefe, Wasser und Olivenöl die 1982 erstmals angeboten wurde. Übersetzt bedeutet Ciabatta “Pantoffel”.
-
#Ciabatta ist eine 🇮🇹 Brotsorte aus Weizenmehl, Salz, Hefe, Wasser und Olivenöl die 1982 erstmals angeboten wurde. Übersetzt bedeutet Ciabatta “Pantoffel”.
-
Yes, it's not exactly a #foodphotography great, but it turned out I didn't have much time to wrangle it for #photography before the scrambled eggs literally melted through the wrapping paper #ciabatta #sandwich #malaysia
-
Yes, it's not exactly a #foodphotography great, but it turned out I didn't have much time to wrangle it for #photography before the scrambled eggs literally melted through the wrapping paper #ciabatta #sandwich #malaysia
-
I could probably do with being more consistent with the size and shape, but not bad for my first attempt. #ciabatta #HomeBaking #sourdough
-
I could probably do with being more consistent with the size and shape, but not bad for my first attempt. #ciabatta #HomeBaking #sourdough
-
I could probably do with being more consistent with the size and shape, but not bad for my first attempt. #ciabatta #HomeBaking #sourdough
-
I could probably do with being more consistent with the size and shape, but not bad for my first attempt. #ciabatta #HomeBaking #sourdough
-
I could probably do with being more consistent with the size and shape, but not bad for my first attempt. #ciabatta #HomeBaking #sourdough
-
Sandwich Parmaschinken, Rucola, Mozzarella und Pfirsich (2 Stück)
https://bunte-kuechenabenteuer.de/sandwich-parmaschinken-rucola-mozzarella-und-pfirsich-2-stueck/
Ich habe mich, als es so heiß war, hauptsächlich von Salaten, diesem Sandwich und Buchstabensuppen ernährt. Mehr wollte ich in der Küche nicht machen. Aber immerhin wurden die Temperaturen ja dann bald wieder etwas erträglicher.
Dieses Sandwich ist eine tolle Kombination aus pikanten Zutaten und ein wenig Süße und Frische durch eine Nektarine oder einen Pfirsich.Es ist recht schnell […]
#Ciabatta #Foodblog #GutesEssenGeniessen #Italienisch #Mozzarella #Parmaschinken #Pfirsich #Rezept #Sandwich
-
Helen's Home Cooking:Video & Recipe for Rustic Ciabatta https://theorkneynews.scot/2024/07/24/helens-home-cookingvideo-recipe-for-rustic-ciabatta-3/ #ArtisanBread, #Ciabatta, #Culture, #FeelGoodBaking, #HelensHomeCooking, #HomemadeBread, #Recipes, #RusticCiabatta
-
Helen's Home Cooking:Video & Recipe for Rustic Ciabatta https://theorkneynews.scot/2024/07/24/helens-home-cookingvideo-recipe-for-rustic-ciabatta-3/ #ArtisanBread, #Ciabatta, #Culture, #FeelGoodBaking, #HelensHomeCooking, #HomemadeBread, #Recipes, #RusticCiabatta
-
Helen's Home Cooking:Video & Recipe for Rustic Ciabatta https://theorkneynews.scot/2024/07/24/helens-home-cookingvideo-recipe-for-rustic-ciabatta-3/ #ArtisanBread, #Ciabatta, #Culture, #FeelGoodBaking, #HelensHomeCooking, #HomemadeBread, #Recipes, #RusticCiabatta
-
Helen's Home Cooking:Video & Recipe for Rustic Ciabatta https://theorkneynews.scot/2024/07/24/helens-home-cookingvideo-recipe-for-rustic-ciabatta-3/ #ArtisanBread, #Ciabatta, #Culture, #FeelGoodBaking, #HelensHomeCooking, #HomemadeBread, #Recipes, #RusticCiabatta
-
Helen's Home Cooking:Video & Recipe for Rustic Ciabatta https://theorkneynews.scot/2024/07/24/helens-home-cookingvideo-recipe-for-rustic-ciabatta-3/ #ArtisanBread, #Ciabatta, #Culture, #FeelGoodBaking, #HelensHomeCooking, #HomemadeBread, #Recipes, #RusticCiabatta
-
I'm pretty happy with this #ciabatta dough. Feels quite luscious.
The gentle shaping has progressed pretty well. I'm letting them do a secondary rise in a floured couche, then they'll go into a hot oven.
-
I'm pretty happy with this #ciabatta dough. Feels quite luscious.
The gentle shaping has progressed pretty well. I'm letting them do a secondary rise in a floured couche, then they'll go into a hot oven.
-
I'm pretty happy with this #ciabatta dough. Feels quite luscious.
The gentle shaping has progressed pretty well. I'm letting them do a secondary rise in a floured couche, then they'll go into a hot oven.