Julie & Artisan Bread - Week 4 - Ciabatta

We made some ciabatta bread (page 37) tonight for dinner and made it into a margarita pizza. I'm amazed how the exact same dough baked in several different shapes will take on the form of many different breads. The ciabatta is more of a flat bread with lots of bubbles inside. When you roll out the dough you want to make it 3/4 of an inch thick, any more and it will be like pita bread.

Since we were making a pizza we decided to add some olive oil and italian seasonings to the surface of the dough.

After the dough cooled down a bit we added fresh basil, tomato, and mozzarella... yumm!!

Julie & Artisan Bread - Week 3 - Batard

A batard loaf is similar to a baguette, except it's wider in the middle and tapered on the edges and is known for it's crumb rather then it's crisp caramelized crust. (page36) This bread tasted pretty much like a baguette, but is an easier loaf to make sandwiches with. Unfortunately I wasn't able to get a photo of it before we ate it.

Julie & Artisan Bread - Week 2 - Aubergine Tartine

This week we tried the Aubergine Tartine; an opened faced baguette sandwich with eggplant, red pepper, garlic, arugula, and brie cheese. (Recipe on page 34)

It was pretty tasty. I think next time I might want to make it a chicken sandwich or use pesto on the eggplant.