This week I decided to have another go at ciabatta. The last time I made it went alright, however I didn’t leave it in the oven long enough to get a nice golden brown crust, and the dough was so thin the bread was tiny once it baked up.
This time I divided the dough in 2 instead of 4, and took it out based on color, not time. It turned out beautifully. What a terribly wet dough, though. It’s difficult to work with without knocking out all of the air. I didn’t need it to be perfect, just good enough to thicken a ribollita for dinner. That’s what it did, and it did so beautifully.
I think the next time I bake it will have to be something a bit more ridiculous, like a charlotte russe, or a povitica. Perhaps that will inspire greatness.