mah crumb

during all those breaks i was reading up on ciabatta & watching videos trying find a way to remedy my soup dough issues. the instructions said "beat the crap out of it" & i did, i even put on my black leather boots & called it all kinds of dirty names.....

when i pulled it out of the micro i wasn't too surprised that even with all the fluffiness it was still pourable; one of the videos i watched, she had pourable dough so i wasn't too stressed over it. i separated it into 2 batches on parchment & gave it another rise period. the next part was difficult, flip the liquid mass.

Z was hollering to me about something & i told him to come to me & he asked what i was doing so i explained i was wrestling with paper & dough. he said "wouldn't that be easy?" then when i watched what i was trying to accomplish he said "why don't you get another piece of paper & just flip it upside down?"

BRILLIANT, my child!

i baked & it fluffed some more. B came home, said whatever i was baking smelled good, i told him it was an experiment gone wrong 7 different ways & there was no telling what was coming out of the oven. both loaves came out looking great; a bit of crisp to the crust, tender inside, just a little, tiny bit on the salty side.

there is is, in all it's blue cast glory (sorry but i don't know what's up with that). also, don't mind all the alcohol in the background....
the last slice from loaf #1 & loaf #2 waiting patiently, it's holes weren't quite as large.