The Fundamental Techniques of Classic Bread Baking by French Culinary Institute

Author:French Culinary Institute
Language: eng
Format: epub
Publisher: Abrams
Published: 2011-10-14T16:00:00+00:00

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About Ciabatta

Ciabatta is a flat, rustic Italian bread that is substantially wider and flatter than a regular loaf. Its Italian translation is “slipper,” which is indicative of its baked shape. It is made in almost every region of Italy, with each region having its own style.

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Demonstration

Pane al’ Olio

Makes 2 dozen rolls

Estimated time to complete: 18 hours

Intensive mix

Desired dough temperature (DDT): 75°F (25°C)

Ingredient

Amount

Baker’s Percentage

For the biga:

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