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Slices from a bread loaf. Used to make a fresh bread crumb topping for a simple macaroni and cheese.
Ciabatta from the How to Bake book by Paul Hollywood.
I've made Ciabatta before, but never a dough anywhere near this wet. Messy to make but tasted amazing. Even if I did over dust it with flour just to be able to move it.
9/10.
I was always very intrigued on how these were made. Alot of work but nothing beats fresh baked bread.
3-11-2011
Used three bananas from my freezer to make this delicious quick bread. Used 2 cups regular all-purpose flour and 1/3 cup whole grain teff flour.
It didn't really swirl but man did it taste delicious. I made two loaves-one to give to a neighbor and one to bring to friends. It smelled so good that we had to gobble up a loaf for ourselves and then I had to make pumpkin bread for our friends.
Used my standard focaccia bread recipe posted here
www.flickr.com/photos/missmarnie/4191632210/
But instead of doing all the toppings, I complete the first rise, then roll out the dough into a 9” wide by, oh, maybe 14” long roll.
Spread out a full head of slow roasted garlic made the previous day by chopping the tip off the head of garlic, drizzling with olive oil and a dash of salt and pepper, seal into tin foil, and cook at 225 for 2.5 hours. Cloves should be brown and soft.
Roll up length of dough capturing all the cloves as you go. Place in a greased loaf pan and cook at 425 for 25-30 mins
Added to the sponge (see adjacent image) were another cup of water, one of rye flour and one of whole wheat, plus about four more of white, and a teaspoon of salt. Mixed in the standing mixer using dough hook until it "cleaned the bowl". Risen in a warm spot for a couple of hours, kneaded by hand briefly, divided in two, shaped into loaves, and risen briefly. Baked on the bottom of the cast iron hot oven of the Aga for 35 minutes, the oven box spritzed with ten shots of water at the start of baking. Cooled completely, and bagged. One frozen, one eaten for a couple of days.
That's the routine!