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Ciabatta with biga: Difference between revisions
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|title=Ciabatta with biga, Italian recipe | |title=Ciabatta with biga, Italian recipe | ||
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|keywords= | |keywords=#dough #yeast #flour #biga #oliveoil #clingfilm #ciabattawithbiga #ciabatta #knead #bertinet #shiptonmill | ||
|hashtagrev=032020 | |||
|description=This ciabatta is based on a recipe by Richard Bertinet in his book Dough. Ciabatta flour can be obtained online from Shipton Mill | |description=This ciabatta is based on a recipe by Richard Bertinet in his book Dough. Ciabatta flour can be obtained online from Shipton Mill | ||
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===Chef's notes=== | ===Chef's notes=== | ||
[[Ciabatta]] [[Freeze|freeze]]s well. Just reduce the initial [[Baking|baking]] time to 15 minutes, cool, freeze and [[Bake|bake]] for 15-20 minutes straight from [[Frozen|frozen]]. | [[Ciabatta]] [[Freeze|freeze]]s well. Just reduce the initial [[Baking|baking]] time to 15 minutes, cool, freeze and [[Bake|bake]] for 15-20 minutes straight from [[Frozen|frozen]]. | ||
{{Template:Ciabatta bread recipes}} | |||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
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[[Category:Italian recipes]] | [[Category:Italian recipes]] | ||
[[Category:Vegetarian recipes]][[Category:Baked or roasted]] | [[Category:Vegetarian recipes]][[Category:Baked or roasted]] | ||
<!-- footer hashtags --><code 'hashtagrev:032020'>#dough #yeast #flour #biga #oliveoil #clingfilm #ciabattawithbiga #ciabatta #knead #bertinet #shiptonmill </code><!-- /footer_hashtags --> | |||