Bake 52: Ciabatta Bread

One of the reasons I love this baking group is it encourages me to do and try new things.  I have never made bread with a sponge before.  I know, it's a sad story.  I mean, who hasn't made bread with a sponge?  I am probably the only one who has been intimidated by that word and associates it with a cleaning utensil.  (The word "sponge" just isn't really appetizing to me)  But lately I have noticed a lot of recipes that include this method of proofing and I have been planning on getting over myself and trying it; but I needed a nudge.  

This was a great recipe for me because it fulfilled a goal of wanting to make bread with a sponge (see?  It sounds gross, who wants to knead a sponge into their bread?) and really, it wasn't that bad so the fear has been conquered.  I am not entirely sure what was so intimidating about it.  I still think it sounds less than appetizing but I will take that up with the person responsible at a later date.  

I also found out that "ciabatta" means "slipper."  Yeah, like a shoe.  So this week we made slipper bread with a sponge.  Really people?  I guess the shape of this bread is like a slipper and so the Italians thought it would be a good idea to name the bread accordingly.  If I ever go to Italy (fingers crossed), I will take that up with the Italians.  After making the bread, I have decided it doesn't matter what you have to use to make it and what the name means because it's delicious.  It has a chewy crust and a soft, moist center.  And it has panini written all over it.  {Hopefully the panini making will go well and we can discuss that tomorrow.}

The sponge we have been talking about:  It's a good thing I decided to look at the recipe Monday to make sure I didn't need to prepare anything a day in advance because yes, I did.  The sponge sits over night.  

The sponge added to the dough.  Is anyone keeping track of how many times I have typed "sponge?"  It's getting excessive.  On a side note, I love that the book has weight measurements and I am almost converted to measuring by weight!

 Everything mixed together.

After letting rise to double.  I like having these little quart-marks on my bowl so I can tell.  One day I will be cool enough to have one of THESE.

So then you do this folding business.  I love the photos in the book because I had to study them intently to figure out what I was supposed to be doing and otherwise, I would have been completely lost.

 After rising to triple.  See?  That 3 quart mark doesn't lie.

I didn't understand how forming a rectangle was supposed to make a loaf, but I did what I was told.  And I used a ruler.  Rulers and marks, I think I have an OCD problem.  Or I am working on developing one.  Much like the Diet Coke addiction.....

 After rising.

 After baking.

It's a slightly mis-shapen-slipper-loaf, but I loved it all the same.  Like only a creator could.  Sort of like Dr. Frankenstein loved his monster.  He did love that monster, didn't he?  I am almost as crazy as he was.

Have you made Ciabatta bread before?  You should make it for the first time, or make it again!  Emily was our host this week (Thanks Emily!) and has the recipe on her blog HERE.