The shoggoth strikes back
May. 4th, 2008 10:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
stillsostrangeRosemary ciabatta, guest starring the bread robot
Ingredients:
1 cup sourdough starter
7/8 cup non-chlorinated water
1/4 cup buttermilk
2 tablespoons olive oil
3 cups flour
1 1/2 teaspoons salt
1/2 teaspoon sugar
1/4 teaspoon yeast
rosemary to taste
Put everything in the robot and set it to the dough cycle.
Let the dough rise, either in the robot or some other suitable place, for 1 hour, or until it's big enough. (I used chlorinated water, which lengthens the rising time, apparently.)
Divide the dough and shape it into inch-high rectangles. Ish. Don't punch the dough down--you're trying not to release the air bubbles. (It will be a wet sticky dough.)
Sprinkle the loaves with flour (and perhaps sea salt) and let rise again for half an hour or so.
Bake 25 - 30 minutes at 425 degrees.
Nom.
The texture isn't entirely perfect. I suspect either the water, or that I let too much air out when I was shaping the loaves. But still quite tasty. Especially with olive oil and sea salt.
Ingredients:
1 cup sourdough starter
7/8 cup non-chlorinated water
1/4 cup buttermilk
2 tablespoons olive oil
3 cups flour
1 1/2 teaspoons salt
1/2 teaspoon sugar
1/4 teaspoon yeast
rosemary to taste
Put everything in the robot and set it to the dough cycle.
Let the dough rise, either in the robot or some other suitable place, for 1 hour, or until it's big enough. (I used chlorinated water, which lengthens the rising time, apparently.)
Divide the dough and shape it into inch-high rectangles. Ish. Don't punch the dough down--you're trying not to release the air bubbles. (It will be a wet sticky dough.)
Sprinkle the loaves with flour (and perhaps sea salt) and let rise again for half an hour or so.
Bake 25 - 30 minutes at 425 degrees.
Nom.
The texture isn't entirely perfect. I suspect either the water, or that I let too much air out when I was shaping the loaves. But still quite tasty. Especially with olive oil and sea salt.
