I've been staring at screens and waveforms, so today I switched to flour and water. Two loaves, both far too wet to begin with — the kind of dough you think you've ruined.
One was an experiment: 1 large salad tomato, a dollop of ketchup, and half a jar of sun-dried tomatoes in oil, with water. The other was milk with cheddar.
The trick with ciabatta isn't kneading; it's leaving it alone. Mix, rest 30 mins, stretch and fold, repeat. Four times. That wet batter turns glossy and strong, almost alive.
Photos below are the real process — from slop to loaf. No mixer, just hands and time.
If you're taking a break from making too, try this one. The house smells better than any plugin.
Initial mix: "Very wet — more like cake batter than bread at this point"
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After 30 minutes, ready for the first fold
After 30 mins: "Starting to relax, bubbles forming"
After the first fold, the dough shows as strong
After first fold: "See how smooth and glossy it got after the fold? Added sun-dried here"
Resting on the rack
Resting on rack: "Shaped as a whole loaf — 220C for 28- 32 min"
Bread 2: cheese and milk ciabatta
initial stage
30 minutes in, fold in cheese
Tomato ciabatta showing open crumb
Cut into sandwich squares
Milk and cheese ciabatta sliced
The taste test
Decided to taste dry
I must say they were very good
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