Are there terrible puns I am unwilling to make? No. Especially if they are based on food. I will apologize for them though, so, I’m sorry. Kind of.
Now that apologies are out of the way, I will put the most awesome foreword I could ever put on this blog (for now.) This bread is Michael Ruhlman approved! He retweeted the picture I put on twitter, saying “nice crumb!” Super awesome feeling to have someone I respect that much compliment something I did learning from his book!
So with that in mind, I promised I would post about the ciabatta bread in my last post, and so here we go.
I opted to take some of his suggestions for making a roasted garlic and rosemary bread to heart, and substituted dried oregano for fresh rosemary.
As always, the use of Michael’s guidelines in Ratio greatly demystified the process of baking.
