Ciabatta al Funghi

I have had problems pronouncing ciabatta. No matter how many times people have told me the right pronounciation, I always said it wrong the first time it comes out of my mouth. I always wanted to pronounce the “i”–saying chee-a-bah-tah instead of cha-bah-tah.

One of the bonus benefits of baking along with a group like The Bread Baker’s Apprentice Challenge is tweeting about our bread. I’ve previously mentioned learning how to spell international words and I can now proudly announce that I can correctly pronounce ciabatta. By tweeting so much about it, I’ve said it in my head so many times. Practice makes perfect.

Last September I made the poolish version of ciabatta out of The Bread Baker’s Apprentice. You can see it HERE. I hesitated linking to my post about it. A lot has changed in a year. One is that my ciabatta now has holes! Not big massive holes, but there are holes. The other, as you know, is I will not be celebrating my anniversary this year. And if I want to get metaphorical like I did with my previous attempt at ciabatta, there were things obviously wrong with both my ciabatta and my marriage.

Back to the bread…this time around I decided to make the biga version and the Wild Mushroom (Ciabatta al Funghi) variation. This variation uses a mix of dried and fresh mushrooms. For the dried mushrooms, I used Trader Joe’s Mixed Wild Mushroom Medley which has: porcini, shiitake, black, and oyster mushrooms. I used cremini mushrooms for the fresh. The formula says to use a pound, but when I went shopping I mistakenly only bought a half a pound.

The dried mushrooms are rehydrated and added during the dough mixing-phase and the fresh mushrooms are saut├ęd with garlic in olive oil and added during the two stretch-and-fold turns.

Instead of shaping standard-sized ciabatta, I made twelve mini-ciabatta. The bread is incredibly creamy. It melts in my mouth. Every other bite, I’m hit with the taste of garlic. The bread tastes great plain, but it also makes a wonderful sandwich.