SC - RE:Bread and Rise Time

[Decker, Terry D.]

Now this is interesting!  A slipper loaf with a hole the size of a silver
dollar running the length of the loaf.  I think, someone is being cute.

The loaf you described is a good baguette (French).  A ciabatta (Italian) is
a rectangular loaf about 10 x 4 inches.  It is made from a very soft, sticky
dough which allows the crumb to become very porous and chewy.  It is a
leavened flat bread.  It may have pockets the size of the tip of your little
finger, but I don't think it should have large air pockets.  

Carol Field in The Italian Baker describes the loaf as beginning with a 12
hour sponge, 1 1/2 hour first rise, and a 2 hour second rise.  From looking
at the recipe, I would expect it to be slightly sour, but very flavorful.
There should be a slight taste from the olive oil used to make the dough.

Now you have me wondering and I don't have time right now to make the bread.
Drat!

Bear

> Well exactly, I had hoped to use part of the loaf for grilled cheese or
> sandwhiches. It was decent bread though, had a slightly sour taste to it.
> It's the rise time that accounts for this? Or is that how this particular
> bread is supposed to be. It was Ciabatta loaf, a kind I hadnt had before.
> Zoe 
> 
> 
> 
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