![\"\"](\"http:\/\/beardogco.com\/WPBlog\/blogimages\/Jan17\/Snow6064.jpg\")
<\/a><\/p>\nEven though the sun was shining, it was cold and snowy and we had bouts of freezing fog. I dislike going out and about when the roads are difficult and typically keep the pantry, frig, freezer and supply closet extra full so that I am not required to go out if conditions are bad. <\/p>\n
But this week my inventory control failed me and a very full work schedule and “OH NO!” … the dog biscuit situation was dire!<\/p>\n
These biscuits<\/font><\/a> take me about 10 minutes to get in the oven … far less time than a round trip to the grocery. And Bear loves them!<\/p>\n On to Ciabatta. <\/p>\n Ciabatta is Italian for slipper and the bread is called Ciabatta because of its shape – kind of flat and square-ish. It has a reputation for being difficult because the dough is extra moist and cannot be kneaded by hand or easily shaped. It has more moisture than the “no knead”, high moisture artisanal doughs. Most recipes call for mixing with a stand mixer. I don’t have a stand mixer. The short story is that I adapted a sourdough recipe with a bit of mixing with my hand mixer and then used the long rise, stretch and fold method that I use for sourdough.<\/p>\n That is the dough before “shaping” … a blob. But folding it with a bench knife let me know that it was full of good gas for an airy bread.<\/p>\n Cutting and folding for rolls…<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n