Aug 24 2008
Biga and Better
Last weekend Dougal attempted a new kind of bread, ciabatta. This required making a starter, a biga, and letting it ferment for 24 hours.
The results were smashing. They looked and tasted like authentic ciabatta and, unlike many, weren’t especially chewy or hard to get your teeth through, which when you have a jaw as finicky as mine is an important consideration.
We ate these all week- with mozarella and tomato and basil for lunch at work one day, plain old cheddar and tomato the next. The highlight though, was night two, where we grilled ‘em, rubbed the raw surface with garlic, and then topped with chopped, seeded tomatoes, freshly griddled bacon, and a generous sprinkling of basil. Brill!
can you give me this recipe ciabatta bread with starter thanks
This is all I have to say: Plz Send Me The Code.