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Ciabatta - New Flour - Forno Bravo Forum: The Wood-Fired Oven Community



Community Cookbook Recipe Contest

Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

Submit your recipes through the Forno Bravo Community Cookbook “Submit a Recipe” button. The winner will be based on the number of votes the recipe receives. A link to the recipes will be posted on the Forno Bravo Facebook, Google+, Instagram, Twitter, Pinterest pages and the Forum. To be eligible to win, your recipe must include a photo of the dish being cooked in your wood fired oven.
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Ciabatta - New Flour

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  • Ciabatta - New Flour

    I found some pane flour in the local Italian store today so decided to try and make some ahead of a pizza bakeoff planned with some friends.

    Although the flour was very expensive ($4.20/kg) the results were excellent. Nice crisp crust and good spring.
    Last edited by heliman; 02-05-2011, 08:16 AM.
    / Rossco

  • #2
    Re: Ciabatta - New Flour


    What flour did you use? Those ciabatta look great.
    Jen-Aire 5 burner propane grill/Char Broil Smoker

    Follow my build Chris' WFO


    • #3
      Re: Ciabatta - New Flour

      Thanks for the feedback...

      Flour used was Molini Pizuti - Farina per Pane.
      / Rossco