Ciabatta

Today, it was ciabatta day for the bread group on the farm, and as I’ve missed a few sessions I thought I’d have a look in.

It’s a tricky dough to work with, and thus has a high potential for comedy. This is particularly true by the time it has had olives, rosemary or sun-dried tomatoes worked into it. The latter are particularly problematic because they can, in the hands of a novice, produce a loaf that looks like the result of a splenectomy.

Things have changed a lot since the early days,when the results were a bit hit and miss and often ended up on the bird table. These days we have a group of quietly determined bakers producing loaves which generally look like the pictures in books, so that we hardly ever have to use the words rustic or artisan. (If you aren’t familiar with the terms artisan denotes that the loaf looks hand made. Rustic means it looks like it’s been hand made by someone using a shovel.) Fortunately they still aren’t perfect, and I am grateful for that, as it makes things more interesting.

 

As you can see, ciabatta is open to a number of interpretations, including the rosemary shadow effect – I might try that next time I bake.

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Ciabatta with the shadow of rosemary

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