{"id":356,"date":"2010-03-17T18:35:44","date_gmt":"2010-03-18T01:35:44","guid":{"rendered":"http:\/\/www.rhinoblues.com\/thoughts-wp\/?p=356"},"modified":"2010-03-17T18:35:44","modified_gmt":"2010-03-18T01:35:44","slug":"ciabatta","status":"publish","type":"post","link":"https:\/\/www.rhinoblues.com\/thoughts\/2010\/03\/ciabatta\/","title":{"rendered":"Ciabatta"},"content":{"rendered":"
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My current KCRW cookbook club selection is The Southern Italian Table<\/a> by Arthur Schwartz.  While reading through the book after it arrived, I decided I’d take a stab at a sauce that was a fusion of Southern Italian and Spanish\/Mexican cuisine.  A ragu with chocolate.  Since I knew I’d be making pasta, I decided it was time to take on Ciabatta in the BBA Challenge.<\/p>\n

For the Ciabatta, I started with a poolish <\/i>the night before.  This would form the basis of the dough the next day.  This is a fairly wet dough, so it can be a little sticky, but it was still pretty easy to work.  I ended up making 3 loaves, though because I only have a round pizza stone, I ended up baking two loaves first, and the last loaf by itself.  This actually worked out pretty well, as I accidentally degassed one loaf while shaping and the extra proofing time allowed it to get back up to a similar size as the other loaves.<\/p>\n

\"ciabatta1.jpg\"<\/div>\n

All in all, I was pretty pleased on how the loaves turned out.  The crust had a nice golden touch to it, and the bread had good structure on the inside.   My girlfriend and co-workers all really enjoyed it.  It was a perfect compliment to the meal below:
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\"ciabatta3.jpg\"<\/div>\n<\/div>\n

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My current KCRW cookbook club selection is The Southern Italian Table by Arthur Schwartz.  While reading through the book after it arrived, I decided I’d take a stab at a sauce that was a fusion of Southern Italian and Spanish\/Mexican cuisine.  A ragu with chocolate.  Since I knew I’d be making pasta, I decided it … <\/p>\n

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