Day three will be ingrained in my memory for more than any of the delicious pizza. it’s just so sticky. And really for me, with my complete aversion to anything sticky (note- anyone spills juice on the floor in my house- kids run for cover- they KNOW) it was a real mental challenge.
At this stage I’d like to say that mixing the ingredients and the doughs is second nature- but sadly not. But it is getting easier as the muscle memory is starting to kick in. And they we started mixing the ciabatta (slipper) dough. Not the oldest of breads, which is unusual, I feel for something Italian (as everything there- so they’ll tell you- is over 2000 years old!), ciabatta was first baked in Verona, in 1976.
Ciabatta is something I’ve only made in my trusty Kenwood, it always makes a mess too. I think I might try it by hand. But only on a good day when I’m not under pressure. As really ciabatta should be the Italian for patience.
We made other Italian bread too- and I especially liked the “inclusion” breads where we added two different types of pesto- walnut & rocket was really good. But by now, my favourite time of the day is when we all sit down and eat our lunch together. And by day 3 we know each other quite well- so there’s a fair bit of slagging.
But it’s a great way to reinforce together what we’ve learnt. It’s a change of pace from the frantic running around checking rising, turning dough, and keeping under the radar from those French Masters eyes!
Things I learnt today:
Ciabatta dough is stickier than you could ever imagine
Walnuts can be nice in pesto (who’d have thought?)
Follow the method religiously and you (hopefully) won’t fail!
Tomorrow is, well, I’ve no idea- I’m dreaming of doughnuts- so you never know!