Tuesday, December 14, 2010

Ciabatta Attempt= Quasi Success

Well, it tasted good, but was NOT the light and fluffy texture ciabatta ought to be. Why? Cuz bread just don't rise in this here house! (said in a hillbilly type moonshiner's accent).
My husband has been clamouring for his 'favorite summer meal' since we've had all these tomatoes draped everywhere in the kitchen: tomato and mozzerella sandwich on ciabatta. We went to the store to buy the mozz and the bread and i thought to myself "9.50$ for a little ball of mozz! I can do that for way less." Normally i'd be right. In this case i was wrong. I got the milk too hot before i added the rennet and the curds just wouldn't congeal. I added more rennet and finally got some curds, but added them to too hot of water for the stretching part and ended up with completely dissolved and disappeared cheese that i salvaged some semblance of curd from that was at least salty and tasted LIKE mozz. Sigh. Plus my bread didn't rise and we ended up with some seriously filling and dense bread that tasted like ciabatta on the outside at least.
I will master this skill if it kills me! Today i'll be utilizing the yummy whey to make some herb bread (i will succeed, i will i will i WILL succeed at baking!), use it in my cranberry nut bread for the holidays, and maybe add it to the chilly i'm making today to tenderize the beans. Not sure if that works or not. Ha. Maybe it's time to make some mayo as well....

Anyway, may not have risen or congealed, but the flavors were still good and these sammies were a filling and great combination with the season finale of Dexter. What an episode!

Not light, fluffy, or full of air holes. At least the crust is perfecto.

 Is there a technique in the kitchen or any other homesteading skills you just can't get the knack of?

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