"jacobs" <Njretired@copper.net> wrote:
>Has anyone had any luck making chewy Ciabatta buns that are similar
>to the ones sold in the Mickie D and Jack in the Box fast food
>chains? Shall I just try a mini-version of the loaf?
>
>[...]
>
>Jeanette in Scorchin' South Texas
I've been on a similar quest as well. My latest experiment was to
lower the oven temperature during the baking. Here are my notes from
my last try:
* oven (with tray with 3 quarry tiles) preheated @ 425F
bread put in @ 400F
1 C of hot h2o in tray
* after 20 mins: reduce to 350F, turned loaf; removed h2o tray
* reduce to 200F @ 35 min, removed cookie sheet
* total bake time: approx 45 mins
final internal temp: 207.5F
The result is *almost* good enough. The crust does go soggy after
only about 1/2 hour out of the oven, but that's how I prefer it. The
damper crust/crumb makes for a better result when the bread is
reheated. For a "show off" loaf where the crust does not go soggy,
I'd probably bake until the internal temperature gets to about 210F.
Other notes:
I put the loaf on a rimless cookie tray with a piece of parchment
paper for the final rise.
My loaf is 0.75X the ciabatta recipe in "The Bread Baker's Apprentice".
Andy Nguyen