The time the Everyman and I have spent at Negroni during the last month (I think it’s averaged out to once a week, actually) inspired my latest project.
One of the reasons I enjoy their paninis so much is the use of their amazingly flavourful, crusty ciabatta bread (which they really should take to market on it’s own!). To date, my bread-making exploits have primarily centred around quick breads, baguettes and the occasional foccacia, even though the beautiful pictures in Local Breads make me salivate every time I see them.
This weekend I decided to change all that. I pulled out the book, rolled up my sleeves and resolved to attempt ciabatta. Flipping through the two page recipe, it didn’t seem overly challenging, so I felt confident. It was one of the recipes in the book that called for the use of a prefermented biga, which is sort of like a poolish or sourdough starter. So, on Sunday afternoon I whipped up my biga, (which was a really easy process in itself) flipped it into the fridge to ferment for 16 hours and put things on hold until the following day.
Monday morning I woke up excited to peer at my biga. As promised by the book, it had taken on a sheen and increased in volume from a lump of dough about the size of a lime to a glossy ball about the size of an orange (I intended to photograph the transformation but forgot). Next, the recipe called for diluting it in water and breaking up the biga, then mixing it with the rest of the dough ingredients in a stand mixer set on high. It was a little early, and the Everyman was still asleep, but I threw caution to the wind and assumed it would never rouse him up anyway. After allowing the machine to vigorously (and loudly) mix the dough for 20 minutes, it ferments again for several hours (which ended up being much more while I was away at work).
When I returned home last night, I revisited the dough, stretching it out onto a baking sheet into 2 slightly misshapen loaves that were dimpled, then allowed to proof again. Once ready, I tossed them into a blazing oven (one at a time) for a bake on the bread stone. I (accidentally) left one in a little longer than the other, so I have a very definite variance to determine a favourite with.
After cooling the finished loaves, I cut into the darker of the two to check out how the crumbs, nooks and crannies had formed. There are definitely large, airy bubbles trapped between the crust, but I’m not sure I’ve managed to reach ciabatta nirvana just yet. I think I’ll need a little more time for analysis before I can deliver a verdict. It sure smelled damn good, though!
Until next time…
Tags: Baking, bread, Daniel Leader, Local Breads, Negroni, New Projects, William Sweete
They look really good to me. Nice work for your first try.
Thanks Scott!
I tried a bite of one this morning and they turned out ok, but they don’t have quite the flavour I’m looking for. I’m going to try toasting some (to simulate the experience I have with panini) and see if that makes a difference.
I just bit into one I brought as a pb & strawberry balsamic jam for breakfast and it was pretty fantastic once it had toppings on it.
I also cut into another to make a salami and cheese sandwich for the Everyman and was quite pleased with the large air pockets I achieved. I think I give this attempt a pass