Monday, February 15, 2010

ciabata with rosemary and dill

Picture follows recipe.

I am more convinced today that bread making is a cursed undertaking in our house than I was just yesterday :P

I am however VERY willing to let the curse continue as long as the results are as good or better than they have been so far.

I had an awesome height before going into the oven and our youngest cat who wants to explore the forbidden places like the oven, roaster, storage room, etc. heard both the roaster and oven opening so the bread could be removed from the oven to be baked in the roaster. She went half way up my leg in her rush and I dropped the bread into the roaster with a huge thud.

This makes exactly 1 batch of this bread I have baked without incident and zero since I started blogging about it.

Taste is awesome, and despite the having all of the magic air let out the texture or crumb is very nice on my tongue at least.

The poolish was again left far longer than intended to the tune of a day and 10 hours but the taste makes up for the other things that made bread a low priority.

I think next time I want to find another source of heat to add to the bread. Maybe sriracha or another hot sauce in place of some of the moisture.

Wife thinks just a bit of salt and leave heat alone.

MMMMM----- Recipe via Meal-Master (tm)

Title: 1000.0404 dill rosemary ciabatta
Yields: 1 loaf
Cooktime: 35 minutes
Preparation Time: 1 day
Categories: bread, poolish

136 gr flour, white
136 gr water
1 speck yeast, instant (1/10 gr or 1/32 ts approx)

-----------------------------FINAL DOUGH-----------------------------
318 gr flour, white
9 gr flour, vital wheat gluten
195 gr water
10 gr salt, rosemary blend
1/2 gr yeast, instant (heaping 1/8 ts)
10 gr dill, dry
2 gr pepper, black, fine

* The night before, dissolve the yeast into the water for the poolish,
and then mix in the flour.

* Cover and let it ferment at room temperature for 34 hours (I tell
you bread making is a cursed activity, but I am loving the results)

* For the final dough, measure out the water and pour it into the
poolish to loosen it up.

* add dill and chives to the liquid above and let sit for 5 minutes

* Then pour the entire mixture into a bowl.

* Mix together the salt, yeast and flour, and then add it to the bowl
as well.

* used the kitchenaid this time, added the dry team to the
poolish+water in 3 installments, and kneaded until nothing stuck to
the bowl.

* (still in the mixer bowl) At one hour, using a spatula fold the
outside edges over the center and dimple, followed by two more every
30 minutes.

* Then let it ferment for one more hour, for a total of 3 hours bulk

* Remove the dough onto a parchment paper covered flat surface (I used
the double thick air-bake tray I intended to bake on), and pat it out
into a rectangle, carefully degassing any truly gigantic bubbles that
you notice.

* Let it rest for about 90 minutes.

* Tranfer to the roaster oven, dimpling it with your fingers. While
in transit to the oven get run over by a cat and unceremoniously drop
the loaf from about 2 feet up and watch as it withers... but bread is
needed and I don't want to wait for another proving... so on to the
oven knowing I am going to be eating short bread.

* bake at 430 degrees with steam for about 90 minutes or so.

* Let it rest one hour before slicing.

Rating: 5/5 stars

Source: my head,

#4 dill rosemary

* awesome tasting bread, note to self: install a speed trap for the
littlest cat who comes running when she hears the oven or the roaster
opening (it is a closed place she has not been allowed to explore, and
if I have my way she will never explore the roaster).

* next time maybe a bit more heat of a differing kind and some salty

* used winco rosemary popcorn and herb salt (I do not name these
things promise) and carefully weighed several tb to see how much was
salt weight.

* still loving the roaster oven. Need to find a better way to
transport bread even before the warp speed cat comes through.

* maybe shine the lid with foil to bet a little better brown on top,
it was dulled at the factory.


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