Stuart's Soliloquy to the void

Ciabatta and Swiss country bread

Tuesday, March 11th, 2008 | Cooking

So these past few weeks I have mainly been baking wheat breads without any coarser cereals, but to ramp up our fibre intake, I found a recipe for a brown bread, the Swiss country bread, which is about one third rye flour and two thirds wheat flour (no reason to go overboard with a full rye bread). It is a fairly easy bread to make, but its dough is extremely sticky and it took quite a while to clean up the kitchen utensils.

The other bread I baked today is a long-time favourite of mine, although this is the first time I have tried to bake it, the ciabatta bread. It is made on a preferment that sits on the kitchen counter for about twelve hours, to that you mix Italian tipo 00 wheat flour, salt, olive oil, and water, and presto, a few hours later you have some delicious ciabatta breads. The recipe I followed gives a slightly crispy crust and a firm crumb. Very delicious with salmon. It is another ciabatta bread and a Swiss country bread that, more or less, can be made out in the background.

Tags: baking, bread, white bread, whole grain bread

2 Comments to Ciabatta and Swiss country bread

Leave a comment