These were my very own finished products - I kid you not. Perfectly imperfect - two loaves and a handful of bread rolls.
I borrowed this book from the library: Bread: River Cottage Handbook No. 3
and couldn't wait to get started.
This photo shows my basic dough after kneading it for a good 10 - 15 minutes.
The book does go into ALL the details for making a really good basic loaf - it recommends perfecting that before moving on to the trickier options - does anyone outside of bakeries actually make ciabatta? Must take 72 hours if you do it properly. This was after about an hour of letting it rise - certainly looks bigger....but now you have to deflate it (knock it back). Feels so good though - breadmaking is a really sensual experience - dough just feels so soft, warm and elastic and you know you're going to eat it too.
This photo shows my basic dough after kneading it for a good 10 - 15 minutes.
The book does go into ALL the details for making a really good basic loaf - it recommends perfecting that before moving on to the trickier options - does anyone outside of bakeries actually make ciabatta? Must take 72 hours if you do it properly. This was after about an hour of letting it rise - certainly looks bigger....but now you have to deflate it (knock it back). Feels so good though - breadmaking is a really sensual experience - dough just feels so soft, warm and elastic and you know you're going to eat it too.
