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Day 4 Sponge and Dough Method, Ciabatta.


Pronounced cha-ba-ta, is an Italian word for slippers because of it's flat and wide shape. We did this on our first day of the Sponge and Dough method, thanks to the girls, Liz Beth Lim, Cora and Grace King, students from my 3 day No time dough class who requested to take this special session.

They loved the Tuna filling i prepared for the bread, which was filled immediately after i fished the loaves out of the oven. We ate the sandwiches for lunch while the rest of the breads were being baked. Simple but very satisfying. Breads like these lifts your soul to a higher ground, you do not just bake breads, you make a meal in and around flour, water, yeast and salt.

Why do breads made from a sponge taste so much better? It is in the fermentation. Ask yourself why wine is better when fermented 10 years more. Same answer.

I was already almost in deep REM when i remember that i had to make the sponge for this class, so i got up and did my routine sponge making. It would have been a sorry sight not to have them on the day of the class, and come to think of it, i do get jolted out of deep sleep every time i needed a sponge. Almost like brushing your teeth, you always remember you have to do it because you just have to.

Love this bread!!! and i am glad the girls loved them too. I liked what one student said, "single best thing i did...."

Ciabatta proofing

Almost ready, they have to triple in size.

Baking the Ciabattas

Open texture, crisp crust, you can use the halves to make pizzas



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