9/11-9/12/17 Sour Dough into Ciabatta, and Baguettes

Bread Production in Class

Our Artisan Bread class is very busy producing Ciabatta from a sour dough culture and Baguettes.
Ciabatta is a relatively modern yeast bread created in 1982 by a Verona, Venuto, Italy baker. The tern Ciabatta actually means slipper (shoe) because the shape reminded the baker, Francesco Favaron, of his wife's shoe.Making sandwiches in Italy became popular and the baker wanted to replace the French baguette with a unique Italian bread.

Our class restocked our supply of baguettes for the freezer.

Poolish prepared 9/11 for 9/12

Scaled 9/11 for 9/12

Chassitity prepares the table for Ciabatta












We mix Ciabatta in tubs

Beth turns out Ciabatta dough on the prepared counter

It's ALIVE and moving.  Very wet Ciabatta

Bulk fermentation

Meanwhile, baguettes are proofing at room temp

Chef portioning Ciabatta

With help!!

Ciabatta proofing all over the place

Sheila portions Ciabatta

Chef loads the peel with Ciabatta

Ciabatta everywhere!

Baguettes in the oven

Chassitity loads the deck oven with Ciabatta