Busy Weekend Cont’d: Ciabatta and Pizza.
As you read in my previous post, we had quite a busy Saturday. Sunday was a bit more laid back, but still busy in some ways. I kept myself busy in the kitchen.
I failed to mention in my previous post that on Saturday night, I made what is called a poolish. It is basically a starter (flour, yeast, water) for a set of breads from a good bread book, The Bread Baker’s Apprentice. The poolish is for the ciabatta recipe in the book. I love ciabatta, it is a very rustic bread with a good taste (slightly tangy, but not quite sourdough). The poolish needs to age overnight and develop its flavor.
After church and weekly grocery shopping in the morning, we got back and it was time for me to start the long breadmaking process. If there is one thing I have to say about the book, it is that no bread recipe is simple. Most take more than 3 or 4 hours and multiple days. This is all fine and good, but sometimes I like a faster bread and it restricts these recipes to the weekends.
Well it did take all day pretty much but it came out very very nice. As you can see below.
Tasty.
The next thing on the menu was dinner. Tonight we chose something called a Pissaldiere pizza. This pizza has a crisp but not thin crust and carmelized onions, olives, thyme and anchovies. I found the recipe in Cook’s Illustrated, which I recently subscribed to. They do a very cool thing, they rigorously test the recipes and taste them each time, to find the best version.
This is the first pizza that I’ve had anchovies on, and it turned out to be very good. It gave it a saltyness that offset the sweetness of the onions nicely, we both loved it. I did modify the recipe slightly and add a bit of feta cheese to it, but other than that it is verbatim.
Pizza nirvana.
I’d have to say I’m impressed with Cook’s Illustrated. In the issue I have, it has peach cobbler, pork chops, brownies and potato salad, all tested to find the best version. I’m eager to try them out.



