by 5thElement » Thu Sep 17, 2009 9:28 pm
Just tried this recipe and i was pretty pleased with the results!
Working with the dough wasn't too bad, it's definitely really wet and soft, but it's easily manageable as long as you keep your hands well floured.
I baked them on a stone and they turned out really well, lovely crisp crust but beatifully soft and spongy/airy inside.
I made 4 medium sized ciabattas from the dough, but they're a bit large to eat in one go, so i could have stretched it out to maybe 6-8 smaller ones.
I'm going to freeze a couple of them and see how they hold up as usually my homemade bread never stays fresh for more than a day if i leave it, im guessing this might last slightly longer though with being alot more open and airy inside, but who knows.
Thanks for sharing the recipe wheels, i'll definitely be using this again.