Author Topic: CIABATTA  (Read 1413 times)

Offline BrewBama

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CIABATTA
« on: May 12, 2018, 07:16:37 pm »
Man, I love home baked bread.





I couldn’t wait for it to rest.  I freakin cut it straight out of the oven. Yum.




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Offline KellerBrauer

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Re: CIABATTA
« Reply #1 on: May 13, 2018, 05:35:24 am »
Beautiful!  Can you post the recipe?  I love fresh warm homemade bread also, especially the crusty type like in your pix!
Joliet, IL

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Offline JT

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Re: CIABATTA
« Reply #2 on: May 13, 2018, 06:49:11 am »
Yum.  Fresh baked bread is hard to beat. 

Offline jpeets

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Re: CIABATTA
« Reply #3 on: May 13, 2018, 07:55:12 am »
I want in on that  recipe They look  perfect

Offline HopDen

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Re: CIABATTA
« Reply #4 on: May 13, 2018, 08:05:43 am »
Looks great!
What percentage of hydration do you use?
How long do you ferment?
Do you do a cold fermentation?

Offline denny

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Re: CIABATTA
« Reply #5 on: May 13, 2018, 08:55:39 am »
Looks great!  I made focaccia last week.
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Offline BrewBama

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CIABATTA
« Reply #6 on: May 13, 2018, 09:39:43 am »
Here’s the recipe: https://www.browneyedbaker.com/ciabatta-bread/

I used room temp ferment ~ 24 hrs.

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Offline RC

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Re: CIABATTA
« Reply #7 on: May 13, 2018, 07:03:48 pm »
Man, I love home baked bread.





I couldn’t wait for it to rest.  I freakin cut it straight out of the oven. Yum.




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Only thing I like more than homemade beer is homemade bread. This bread looks PHENOMENAL. I bow to thee.

Offline KellerBrauer

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Re: CIABATTA
« Reply #8 on: May 15, 2018, 11:28:48 am »
Here’s the recipe: https://www.browneyedbaker.com/ciabatta-bread/

I used room temp ferment ~ 24 hrs.

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Awesome!  Thanks!
Joliet, IL

All good things come to those who show patients and perseverance while maintaining a positive and progressive attitude. 😉