Ciabatta Cia-Blunder

Not all recipes, or bakers, are created equally?and in this case, one (or more) of us failed miserably.

I tried to make an airy, beautiful, ciabatta bread and came away with a dense, dry, loaf of white bread. Much like the boyfriends of my youth, the exterior promised great things. But I must remember, when you get to the heart of any situation, it's always wise to be braced for disappointment.



I suspected the dough was far too dry. I started the bread the night before with a poolish. The goop looked promising. The fermentation definitely lent to the overall flavor of the bread which was deeper and more complex than breads made quickly.





Oh, the heartache...just another pretty face.

The bread was actually tasty and of course, edible. My family enjoyed it with spaghetti and meatballs. Anything that can effectively mop up Tomato Basil Sauce would pretty much fit the bill under the circumstances.



I will try my hand at another ciabatta recipe. You can't keep a good woman down. There are many different versions. I am sure I will find one that is more compatible. And when I do, I will take him home to meet my husband. Until then, this loaf has a date with some sage, onion and celery for our Thanksgiving table.