This is my second time with this recipe. My first attempt wasn't as successful mostly because I was still learning the stretch-and-fold technique. Now that I've practiced the technique a couple times, I had much more success the second go-a-round.
Ciabatta is a lean bread, consisting only of bread flour, salt, yeast and water. Peter's technique is to mix a part of the bread the day before, let it ferment on the counter for a few hours, and then retard it in the refrigerator overnight. I think the overnight retarding gives the bread a delicious flavor that you just don't get from a quick rise dough.
I still don't have a linen baker's couche so I improvised one using some parchment paper and a dish towel which worked well enough. We quickly wolfed down two of the loaves with some homemade pasta. I took the remaining loaf with me to work today to share with my team.
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