Loaf 56 – Ciabatta Sandwiches
The Reinhart ciabatta recipe has become one of my “go to” bread recipes, especially for sandwiches. We had a friend’s son stay with us for a couple days, BBQ and sandwiches were on the menu. I shaped the dough into one large loaf and three smaller sandwich loaves.
Nothing unusual with this batch, other than I’m getting pretty comfortable making it. I put a teaspoon too much yeast in initially, but managed to pull most of it out before it got mixed in – there didn’t seem to be any impact on the final result.
I think I should bake sandwich loaves a bit shorter – the crust is a bit too crispy for sandwiches.
Large loaf crumb.
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- Shaped loaves, covered with oiled Saran Wrap to keep moist while proofing.
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- After one hour of proofing the wrap comes off.
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- After two hours of proofing, ready to bake.
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- Fresh from the oven.
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- Crumb in two of the sandwich rolls and the large loaf.
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- Large loaf crumb.