Bob C Cue
Quintessential Chatty Farker
- Joined
- May 16, 2014
- Location
- St. Louis, MO
I've posted previously about doing ciabatta rolls on the MAK. They turned out very well so I thought I would give it a try with ciabatta loves.
I followed King Arthur's Rustic Ciabatta recipe today and am just as happy with results. It's a little less work than the roll recipe (which called for proofing in a baker's couche). The loaf recipe just calls for shaping and cutting the dough in half and then placing on parchment paper to rise for 1.5 - 2 hours.
Again the MAK came through and it makes it easier to pour the boiling water into the cast iron skillet, which had been preheating on the MAK for about 30 minutes at approx 500 degrees. You want to close the lid as quick as possible to trap the steam, which is easier done when closing from top to bottom that bottom to top with a standard oven
A few pics:
CI skillet preheating in the MAK:
Almost done:
I was happy with the amount of holes and crust:
Thanks for looking!
I followed King Arthur's Rustic Ciabatta recipe today and am just as happy with results. It's a little less work than the roll recipe (which called for proofing in a baker's couche). The loaf recipe just calls for shaping and cutting the dough in half and then placing on parchment paper to rise for 1.5 - 2 hours.
Again the MAK came through and it makes it easier to pour the boiling water into the cast iron skillet, which had been preheating on the MAK for about 30 minutes at approx 500 degrees. You want to close the lid as quick as possible to trap the steam, which is easier done when closing from top to bottom that bottom to top with a standard oven
A few pics:
CI skillet preheating in the MAK:
Almost done:
I was happy with the amount of holes and crust:
Thanks for looking!
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