There is a small group of baking bloggers out there who are baking their way thru’ The Bread Baker’s Apprentice By Peter Reinhart, Ron Manville. It is an awesome book with more than 45 different breads. And they are doing them alphabetically.

But there is another group also making their way through – a Subgroup if you will – Slow and Steady. We, and I am now a new member, are baking at a slower pace – every two weeks. In the weeks I have missed they have done such as Anadama, Bagels, Brioche and Challah (which I JUST missed). And Nancy at The Corner Loaf is doing a great bi-weekly round-up and I am impressed at how beautifully everyone’s breads come out.

I arrived just in time to participate in Ciabatta.

    Ciabatta (Italian pronunciation: [tʃaˈbatːa], literally “carpet slipper”) is an Italian white bread made with wheat flour and yeast. The loaf is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle – Wiki –

DSC03990 It is perfect for dipping in those wonderful olive oil mixtures, although many people use them for sandwiches. It is a good, hardy bread. But it is supposed to look like this:450px-Ciabatta_cut

Ah, well. It was really good toasted with the Shrimp pasta and equally good on that grilled sandwich. The holes?? Well, maybe with a little practice. Maybe the others had better luck, so pop over to The Corner Loaflater and check out their ciabatta.

Addendum: I found some holes….!

Teeny, Tiny Little Holes....

Teeny, Tiny Little Holes....