Breads

Ciabatta Rolls

Amber Brady
September 08, 2013
311

Crispy crust on the outside, softy & airy on the inside; this bread is perfect for sandwiches!

12
To make Biga:
4 ounce (1/2 cup) water
1/2 teaspoon active-dry yeast
5 ounce (1 cup) all-purpose flour

To make Ciabatta:
17 ounces (2 cups + 2 tablespoons) water
1 teaspoon active-dry yeast
Biga
20 ounces (4 cups) all-purpose flour
2 teaspoons kosher salt
To make Biga: Dissolve the yeast in the water. Add the flour and stir to form a thick, gloppy paste. Give it a good fifty or so brisk stirs to build up the gluten. Cover and let sit at room temperature...
See the full directions on my site
Nutritions

Calories
3233

Sodium
426mg
17% DV

Fat
28g
44% DV

Protein
99g
198% DV

Carbs
683g
232% DV

Fiber
34g
137% DV

German Breakfast Baked

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Mezcal Negroni

2440

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel
See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV