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
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