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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