Friday, 31 October 2014

Ciabatta - bread at its most versatile?



This versatile bread was reputedly devised quite recently as an Italian alternative and rival, to the French baguette. Made following the traditional Italian bread making method of using a preferment called a 'biga' and with a high water content almost guarantees a tasty open texture and the elongated shape ensures you get a high proportion of chewy crust. 



I often make Ciabatta as I love to eat this tasty mini loaf in so many different ways - to dig shards into pasta sauces or lasagne, as a robust vehicle for whatever sandwich filling you can cram in; or split and toasted, rubbed with a garlic clove and topped with tomatoes or almost any other topping of choice, to make the best bruschetta.  This time? Bacon sandwich.

Recipe: Richard Bertinet, Crust.

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