This site has now been retired. I've moved to my new site Silverknife, where you'll find new blog posts and all my latest projects and photos. These pages will remain for at least a while, as I know some of you are still looking through the archives, but I'm reposting my travel journals and many other articles on the new site. Come and check it out.
first
previous
archive
next
latest
Aaaaand PURPLE! Welcome to the all new Mk II SAEL, 90% less likely to make your visual cortex melt. Good eh? Bit more soothing. It's still in beta, so if you have any problems with the new design, bugs or complaints just let me know. There are still optional styles available from the button on the left - Accessible is still black-on-white and has a slightly larger body text size (it's still fairly half-arsed, to be honest) and Unexpected is an approximation of the old style, in case you were attached to it. The other two remain unused for now.
Well, my revision is up to date for today and in line with my new policy of blogging when I've got something to blog about I'm going to blog, because I've got ciabattas to blog about.
Ciabattas! Say it with me...ciabattas! Say it in a high squeaky voice: "CIABATTAS!" The king of sandwich breads, without which the best panini would be impossible. One big lump of crusty bready goodness, just the right size and shape to fit the hand. By God the Italians can make a bread roll.
Also they're really really easy to make, and you'll feel damn pro.
The sponge adds extra texture and body to the finished ciabatta, and it needs to be made the day before.
If the yeast is the dry active kind, mix it with the warm water first and leave it for about 10 minutes or until a goodsized lump of gack floats to the surface - that shows the yeast has activated. Then mix in the flour. If it's instant (which I'm still using up, although I don't trust it as a rule), just put it all in a bowl and mix. Then cover it in clingfilm and let it stand for 12-24 hours. The yeast will grow, feed, turn the mixture to bubbly froth and then die. Don't feel sad for it, yeast dies every day and also is non-sentient and therefore unable to regret it's own mortality. Just enjoy its delicious bubbly leavings.
As before, if you're using dry active yeast, activate it in the water first. Otherwise mix everything together and either knead or (if you're relatively lazy like me) pound it in the food processor until the magic smoke comes out. Then put the dough in a bowl and put in a warm place to rise - keep it a little damp somehow, either cover with a damp towel (I always find it sticks when the dough rises) or put a pan of water next to or under it (my approach). Let the dough rise for 1 and a half hours, then gently turn it out onto a floured surface - just tip the bowl and gently help it out with your fingers, try to keep it in roughly the same lump. Now press it down lightly till it forms a round as in the picture, cut it in half, and shape each half just a little to be more like the standard ciabatta loaf.
Now cover the two ciabattas with a wet towel (you'll probably have to wet it again a couple of times to stop it sticking) and let them sit for another hour and a half to rise just a little more. Preheat your oven to 200 degrees, and heat the baking tray in there for a few minutes. Whip it out, and turn the two ciabattas over onto it so the floured side is now on top - the dough should be quite firm and easy to lift without misshaping them too much.
Now you just bake the ciabattas at 200 degrees until they are golden brown and sound hollow when you thump them. They will develop a thick crust in the process, but thanks to the sponge and long rising times they should be light and airy in the middle. Let them cool for a good hour (or the crumb inside will get mashed up when you cut them).
After that it's time to play a little game I like to call "how many ingredients can I get in a sandwich?" In honour of the noble Italians who invented both this marvellous bread and Al Pacino, I'm going to be making a fairly classic Italian sandwich with sausage (a mixture of hot and sweet - my beloved local butchers Clarks have just added both to their repertoire), sauteed pepper and onions, garlic mayo and some of my home-made pesto. Woohoo! The other one goes in the freezer - they freeze really well and defrost surprisingly quickly with no loss of crustiness. Good to have stocked away for emergencies.
You may find tips of use in my original bread article.
If you've particularly enjoyed this article and think others would enjoy it too, click here to share it on these sites:
