Monday we made filled buns called Bread Shots. It was a nice soft dough, and it gets bakes with steam at the beginning. The crust that was produced was a bit too hard for such a small roll, but on a loaf of bread it would have really been great.
Tuesday we made focaccia. Now, I know it's rolled out too thin, and that's what I thought when we were making it, but I was just following the instructions, and hoping that it would rise more than I really thought it would. I often have this dilemma, where I have a certain way to do things, but Ann uses a different way. This time I tried to follow her instruction, because I'm trying to become a better follower right now, and it didn't really work out.
Next we made ciabatta. I've only ever made ciabatta once before, in college, so I wasn't really too sure how this was going to go. When I made it before, I made quite wide loaves that could be sliced in half and used for sandwiches. This time though, we were making baguette shaped loaves. Now, to be fair, you could make a sandwich out of a baguette, but ciabatta sandwiches and ciabattas that I've seen in the shops have always been wider, so I wasn't really sure if it was going to work out. It was a very soft dough, and you really want to handle it as little as possible. My loaves turned out okay, but I really did wish they'd been wider.
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