October 21, 2008 - 1:27pm
The oven spring is nothing short of athletic!
Working on ciabatta bread today (gotta love enforced vacation days from work, eh?!?!?) and I am amazed at how wet, messy and just pure fun a 90% hydration dough is. First off, I tossed it into my KA on '10' and watched the thing almost walk itself off the counter top. Good thing I was watching it, man that woulda been NASTY. Dogs woulda loved it though. Maybe next time, mutts.
Anyway it's in the oven now and the oven spring makes Shawn Johnson look like a newby gymnast. I'm serious! Photos to come... Here's to hoping the crumb is as good!
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I am very pleased with these loaves. The crumb is decent, needs more time in the KA before the internal structure really gets going. And I definitely need to setup my pre-ferment the night before. Will probably set that up later tonight before going to bed.
Beautiful! What recipe did you use?
:-Paul
yes, what recipe did you use? do tell!
deborah
Jason's here.
Very good, but I suspect that beating the ever living crap out of the dough is as much part of the secret as anything else.