This is the first of the 2 sets of Ciabatta I am baking right now. The last one is still in the oven. Weare eating this at the moment and boy, what a great tasting bread! It has holes inside it, also known as
"OCCHI," (or eyes) made from elastic dough that must be "pulled" into its unique form. It bakes at 425 F oven. However, I made the mistake of setting it to 475!!! But I adjusted the temperature to 425, five minutes after I discovered my error! The baking time was shortened. So, in 25 minutes' time it had this hollow sound when you top it over which meant that the bread is done, baked and ready to cool down on a drying rack.
Ciao!
Click photos to enlarge*
This is the first of the 2 sets of Ciabatta I am baking right now. The last one is still in the oven. Weare eating this at the moment and boy, what a great tasting bread! It has holes inside it, also known as "OCCHI," (or eyes) made from elastic dough that must be "pulled" into its unique form. It bakes at 425 F oven. However, I made the mistake of setting it to 475!!! But I adjusted the temperature to 425, five minutes after I discovered my error! The baking time was shortened. So, in 25 minutes' time it had this hollow sound when you top it over which meant that the bread is done, baked and ready to cool down on a drying rack. Ciao!
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