oldcoot
Senior Cook
Well, I tried Ciabatta again. An ad I ran across on the web showed a "ciabatta machine" that looked remarkably similar to a taffy pulling machine. That led me to believe the secret of Ciabatta was pulling it to dfevelop the gluten instead of the traditional folding and pressing. So I pulled and foled, pulled and folled - not a simple task when using a soft, sticky dough! (Basic white bread rcipe using lots of lolive oil f or the fat component.)
And here's what I got: (My Italian neighbor told me, "Yes, it resembles a slipper - for Bigfoot!" I, too, get no respect!)
I was informed that Ciabatta is best enjpoyed by dipping a torn-off chunk in good extra-virgin olive oil. So I tried that. My gawd, what an awful taste! Then I tried a bite of the bread alone. Pretty good, but not worth the hassle of making it!
Sorry abut that, Kitcvhenelf.
Old Cioot
And here's what I got: (My Italian neighbor told me, "Yes, it resembles a slipper - for Bigfoot!" I, too, get no respect!)
I was informed that Ciabatta is best enjpoyed by dipping a torn-off chunk in good extra-virgin olive oil. So I tried that. My gawd, what an awful taste! Then I tried a bite of the bread alone. Pretty good, but not worth the hassle of making it!
Sorry abut that, Kitcvhenelf.
Old Cioot