April 8, 2010

bread baking

Making bread is a long process, especially when the recipe calls for a "biga" like for this ciabatta and pane Pugliese we made on Ester Sunday. The focaccia is a lot easier and faster to make but still requires 24 hours to chill the dough and enhance the flavors and textures.
The ciabatta recipe has been with us for twelve years... since we had a small restaurant in the Panama highlands. We named our restaurant BIGA and the ciabatta was our signature bread.
The pane Pugliese is a recipe from The Bread Bible. A rich dense bread with a thick crust.



3 comments:

  1. that bread is to die for!!! yum!

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  2. Your pictures are amazing! I'm so happy I've found your blog.

    ReplyDelete
  3. Thank you!!!! We ate the last loaf of ciabatta for lunch today :-))

    ReplyDelete

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