Ciabitta

The answer to my earlier post is.....it's suppose to be a ciabatta. Could it have passed as a croccodilo? *cheeks all turning hot and pink*

All bubbly during the final proof.

All decked up with the full trimmings.

Complete with fries too.

The fries and fillings were good but sorry I couldn't say the same for the ciabitta!! :( It turned out to be a failed ciabatta, almost anyway. The large holes were a good sign and it looked almost like a crocodile slipper aka Crocs?? Ha ha

Plenty of big holey pores.

BUT, but in actual fact the loaf turned out dense and flat....a disaster to be honest. I think the problems could either be too much water/liquid or too much degassing of the loaf before baking or a little of both!!!

Anyway, disappointed with the outcome with this flat slipper sandal. I tried again, this time with Bertinet's recipe and was feeling a little brave by adjusting the recipe to add some Starter. The dough was very good to handle compared to my earlier very wet and liquid experience. The dough was very well behaved, too well that I was wondering whether I fluked it and kept checking and re-reading over and over again the instructions.

Resting the dough.

Turn out for it to be folded and divided.

Ready for proofing, can't say much for my bad folding - practise makes perfect I suppose.
I am suppose to 'stretch' it into a rectangular shape but seize with fear. I decided to leave them alone.

And so....here are my puffy large clogs!! Ha ha

Wondering whether clogs still in fashion, what about platform shoes??

Spotted some holes.

The bread tasted nice.

Still not quite convinced!! Wishing for more sparse-looking holes.

Side notes - wondering whether I should have gently stretch the dough to approx. 16 inch!! Talk about high heels!!!