Back from holidays and thought I’d get around to sharing my first forays into bread last month thanks to TBB!
Have made the Ciabatta about 4 times now (first two pics) and after a side-by-side comparison find that Italian Bread Flour gives a slightly better texture and classic chewy crust than plain (all purpose) flour.
The Beer bread (third pic) was also a great hit and as Rose says the beer adds a certain depth to the loaf but it’s not an identifiable “beery” flavour. I didn’t manage to slash it too cleanly though ;(
Also, whilst on holidays my 4 year old nephew wanted to make some bread so the last photo is of him helping me shape a ciabatta….the pure excitement on his face as the loaf rose in the oven was priceless. His 2 year old brother stood there watching too and just said ” w0000w” very cute! Once cooled, I couldn’t keep pace, slicing buttering and Vegemite-ing as with 4 little ones under 4 devoured it and demanded more!