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Ciabatta (without batch) (page 7)

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Fotina
Ciabatta (without batch)
In an hour I will cut it, it will cool down a little. I baked it under a deep baking sheet, about 8 centimeters. Since I divided it into two, I was sure that it would not podpoyat the roof. Wrong))
There are fried piglets on top. But the crust cannot be compared to the one that was baked without the "cap". It's good that tomorrow the cast-iron duck will come to me)



I shouldn’t have stood the dough on a full board, and then transferred the blanks to the paper - I lost the holes. Next time I'll be right on paper. But not bad for the first time, right?)
Ciabatta (without batch)
Yuliya
Good evening. Is anybody here? Today I baked a chabattu according to this recipe without kneading, the holes turned out to be large, but the crust is very hard, it seems not thick, but hard. Because of which? Or it should be. By the way, the dough turned out to be a little thin, did not want to fall out of the bowl and crawled over the parchment. Maybe you need to slow down when you remove the lid?


Katko
Divided into 4 parts
Ciabatta (without batch)
I cut one
Ciabatta (without batch)



Get some good olive oil and balsamic vinegar,
Ciabatta (without batch)
make a puddle and dunk, dunk
Ciabatta (without batch)
Ciabatta (without batch)
Zakesha
I bake a ciabatta recipe from YouTube. I liked the process itself. Now I think, what if not after 30-40 minutes to crush the dough, but after 6-7 hours? What do you think. So, of course, it's convenient when it's a day off. And so it is necessary to put in the morning. and at lunchtime a workout. bake in the evening. Hands are clean, worked as in the video with water. In general, I liked the process. I'm waiting for it to be baked. Recipe link:
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