{"id":63,"date":"2012-01-09T00:07:35","date_gmt":"2012-01-09T08:07:35","guid":{"rendered":"http:\/\/anirama.com\/100loaves\/?p=63"},"modified":"2012-04-04T16:23:37","modified_gmt":"2012-04-04T23:23:37","slug":"loaf-2-ciabatta","status":"publish","type":"post","link":"https:\/\/anirama.com\/100loaves\/loaf-2-ciabatta\/","title":{"rendered":"Loaf 2 – Ciabatta from Reinhart"},"content":{"rendered":"
\"\"<\/a>

Finished loaves.<\/p><\/div>\n

Ciabatta is my favorite bread, and also intimidating to make. For my first try I used the recipe from “Artisan Breads Every Day” by Peter Reinhart.<\/p>\n

It is a very wet dough that he calls a ‘no-knead, overnight-rise’ style.<\/p>\n

It was much simpler that I thought it would be, but I made a few mistakes that need to be dealt with. The flavor was excellent, but it was a bit too chewy and I folded raw flour into it during the ‘stretch and fold’ portion before baking that never incorporated into the dough. This left a river of flour through both loaves after baking – yeech. I’m giving myself a ‘C’ for this one, but am looking forward to making it again correcting these mistakes.<\/p>\n

\"\"<\/a>

Raw flour folded into the dough - oops.<\/p><\/div>\n\n\t\t