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Ciabatta with biga: Difference between revisions
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{{Template:CookTools}} | {{Template:CookTools}} | ||
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{{recipesummary | {{recipesummary | ||
|TotalCalories = 2993 | |TotalCalories = 2993 | ||
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|CookTime = 20 minutes | |CookTime = 20 minutes | ||
|Image = [[Image:Ciabatta.jpg|alt=Electus]] | |Image = [[Image:Ciabatta.jpg|alt=Electus]] | ||
<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Lots of work</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span> | |||
<span class="reviewDesc">Like most artisan breads, this takes lots of work. Lovely to get the big airy holes is the rolls though.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
}} | }} | ||
[[Image:Bags of ciabatta flour.jpg|thumb|300px|right|Shipton Mill ciabatta flour]] | [[Image:Bags of ciabatta flour.jpg|thumb|300px|right|Shipton Mill ciabatta flour]] | ||
This [[Ciabatta|ciabatta]] is based on a recipe by [[Bertinet|Richard Bertinet]] in his book '''Dough''' (ISBN 1856267628). Ciabatta [[flour]] can be obtained online from [[Shipton Mill]]. | This [[Ciabatta|ciabatta]] is based on a recipe by [[Bertinet|Richard Bertinet]] in his book '''Dough''' (ISBN 1856267628). Ciabatta [[flour]] can be obtained online from [[Shipton Mill]]. | ||
'''For the [[biga]]''' | '''For the [[biga]]''' | ||
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[[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}} | {{Template:Ciabatta bread recipes}} | ||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
