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Our First Ciabatta - Success! - Forno Bravo Forum: The Wood-Fired Oven Community

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Our First Ciabatta - Success!

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  • Our First Ciabatta - Success!

    After a Pizza party on Saturday evening I thought I'd try my hand at some bread. A neighbor made sourdough which turned out great and I tried ciabatta which also was a hit. A friend sent me a link to a simple video and recipe. It was easy and delicious. The recipe calls for 500 degrees but my oven temp had dropped to about 400 when I put it in. It still came out wonderful.

    The only downside was a little forearm burn in the process. It'll heal.

    Having trouble uploading photos. More in the next post.
    My oven, start to... getting close.

  • #2
    Re: Our First Ciabatta - Success!

    Here are a few more photos.

    The instructions were in a YouTube video.
    That's alotta Ciabatta! Start to Finish. - YouTube
    My oven, start to... getting close.

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    • #3
      Re: Our First Ciabatta - Success!

      And here is a link to the recipe that we used (same as in the video). I may have even used more water but we are in the desert and humidity here is super low. Chips get crispier when left open!

      Jason's Quick Coccodrillo Ciabatta Bread | The Fresh Loaf
      My oven, start to... getting close.

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      • #4
        Re: Our First Ciabatta - Success!

        Originally posted by wateronlydries View Post
        Here are a few more photos.

        The instructions were in a YouTube video.
        That's alotta Ciabatta! Start to Finish. - YouTube
        Thanks for that it looks easy
        I will give it a go according to the recipe then sourdough it later on

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        • #5
          Re: Our First Ciabatta - Success!

          It really was easy and delicious too! It's great to have a video so you can see what it should be like. We've made this several times and it works every time.
          My oven, start to... getting close.

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          • #6
            Re: Our First Ciabatta - Success!

            I made 2 yesterday they where easy.
            Great youtube
            I left mine to retard over night in the fridge and baked them today.
            The results where very good
            The only difficulty was I put mine on baking paper which is good for moving them from bench to oven but it gives you a white bottom
            So took the paper off and rested them on the pizza stone.
            Flavour is excellent mine are a little wide not as long as they stuck to the paper and it got wet
            Next time I will get some dough scrapers more flour and put them on the bench
            But excellent stuff tastes fantastic.

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