April 29, evening
First attempt at ciabatta
First, I cannot get my oven hot enough. Second, I tend to forget to spray, I am not getting enough steam in there.
After 20 minutes I took one loaf out and stuck it with the thermometer. It took a few minutes to finally register, at 184 degrees. It must reach 205!
I put it back into the oven.
Also, Peter says it should have a hard crust, which will soften once it cools. But the crust on this is not hard. Nor is it turning golden brown.
The house is filling with the aroma of garlic.
The guard came back to the door at 9:48 a.m. to say that the owner of that flat is not renting. So I don’t need to go looking at an apartment, at least not this morning. Drat. They will keep their eye out, though, I know.
I wish we could rent the larger storefront here at Xin Cheng and just let me live in the back…
After 30 minutes of baking, the second loaf registers 185.5. ??? I put it back in, they continue to bake.
The ciabatta should only bake for about 25 minutes. But if indeed my oven doesn’t get hot enough, I hope that leaving it in a little longer will only bring positive results.
After 35 minutes of baking I removed the two loaves. They came off the parchment easily, when I took each out to take its temperature. In the end, the thermometer never registered over 185. What does that mean? Is the thermometer wrong, or is it possible that the loaves can be cooked at such a low temperature.
They are obviously cooked.
I had one of the pain a la with a fried egg for breakfast. The rest I took to work. I put a notice up on the Changzhou ex pat web site that there was bread free for the taking to anyone who came by the Web office. But it is a rainy day; no takers.
Blake worked the early shift, and took one of the ciabattas home with him. The other I nibbled at all afternoon, having had nothing else besides the egg breakfast but a bottle of yogurt.
At the end of the day, one little pain ala loaf is in the freezer, the other in the kitchen awaiting consumption tomorrow.
First attempt at ciabatta
First, I cannot get my oven hot enough. Second, I tend to forget to spray, I am not getting enough steam in there.
After 20 minutes I took one loaf out and stuck it with the thermometer. It took a few minutes to finally register, at 184 degrees. It must reach 205!
I put it back into the oven.
Also, Peter says it should have a hard crust, which will soften once it cools. But the crust on this is not hard. Nor is it turning golden brown.
The house is filling with the aroma of garlic.
The guard came back to the door at 9:48 a.m. to say that the owner of that flat is not renting. So I don’t need to go looking at an apartment, at least not this morning. Drat. They will keep their eye out, though, I know.
I wish we could rent the larger storefront here at Xin Cheng and just let me live in the back…
After 30 minutes of baking, the second loaf registers 185.5. ??? I put it back in, they continue to bake.
The ciabatta should only bake for about 25 minutes. But if indeed my oven doesn’t get hot enough, I hope that leaving it in a little longer will only bring positive results.
After 35 minutes of baking I removed the two loaves. They came off the parchment easily, when I took each out to take its temperature. In the end, the thermometer never registered over 185. What does that mean? Is the thermometer wrong, or is it possible that the loaves can be cooked at such a low temperature.
They are obviously cooked.
I had one of the pain a la with a fried egg for breakfast. The rest I took to work. I put a notice up on the Changzhou ex pat web site that there was bread free for the taking to anyone who came by the Web office. But it is a rainy day; no takers.
Blake worked the early shift, and took one of the ciabattas home with him. The other I nibbled at all afternoon, having had nothing else besides the egg breakfast but a bottle of yogurt.
At the end of the day, one little pain ala loaf is in the freezer, the other in the kitchen awaiting consumption tomorrow.
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