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First class bread! I made this twice already. First time, doubled the amount using only whole wheat flour. I let it rise in a warm place and it smelled a bit strong but was fine after baking. 4 children ages 5-18 thought it was delicious. Second time, used 80% whole wheat flour and let it rise in an unheated room. Second rising in muffin pans-they were gobbled up, all 24 of them. Texture was beautifully spungy and moist inside and crusty on the outside for both types of flour. Bread and butter heaven- on-earth.
I don't really eat a lot of bread and this is my first time baking it. I chose this recipe since it's basic and easy. Everything came out as it should, even though I used all "better for bread" flour and dusted the pan with flour instead of corn meal. I also had a small pan of water in the oven for steam action. At the end of the day though, I find that I'm just not a big fan of bread in general and cannot really appreciate homemade ciabatta, over regular toast. That's just me though. If anything, I find the hard crust inconvenient, and the plain flavor of the bread a bit boring. Is it possible to make this with things like chopped rosemary, olives, jalapeno peppers, minced onions, garlic, etc into the dough? And at what step would I add this? That's going to probably my next experiment in baking.
By the way, I'm not sure why step 9 says to preheat 1 hour before it finishes rising. Can someone explain that? My oven can get to 425 in around 10 minutes, so why waste the electricity? lol.
I've been poking around your recipes a bit, but don't worry because I'll put everything back where I found it. Mouth watering and I'll clean up that mess, too. Made for Soups & Breads.