MAKING AND BAKING CIABATTA BREAD
I had a bit of a mini break last week because the weather was so fantastic - completely last minute idea but I'm back now and it's all go again!
I used the same dough from the ciabatta roll cook. So let me explain what happened during the first cook.
I'd cooked this loaf just after I'd finished cooking the ciabatta rolls. I added a few more pieces of lump wood just to keep the oven at a higher temperature for the cook. The Ooni Pro isn't that insulated so the inside temperature lowers quickly in between cooks. I waited until the oven had reduced to an air temperature of 250c. I placed the ciabatta loaf to the front of the oven - well away from the hot coals at the back. There was no flame and I was happy to leave the loaf to cook there in that position for 5 minutes and then returned to check on it.
What a mistake! In that very short time, the heat coming off the lump wood was so intense it burnt the one side of the loaf. There was no flame, just heat.
As you can see in the video, one side was perfectly cooked and the other was rather burnt! But I did use the loaf - it tasted great!
So, in order to redeem myself I had to try again and this time I placed the ciabatta dough in the fridge for a few days to cold-proof to provide the dough with an improved taste and texture. I wasn't disappointed - the dough improved considerably and you can see that in the bubbling and texture - the second attempt had an even bubbling throughout, compared to the first attempt, which had large bubbling at the top with more condensed bubbles at the bottom.
From my experience of cooking ciabatta with a wood-fired oven I would say that for me the harder part of the process was making and handling the very sticky ciabatta dough. The cook in the wood-fired oven was the easier part!
RED PEPPER PIZZA
Continuing my theme of making one colour topped pizza I made a red pizza this time. I used some delicious small red tomatoes off the vine together with some fried red pepper. Just those two toppings with the mozzarella and the tomato sauce was delicious enough. You may want to add some fresh basil or black olives to complete the pizza. Yum.
I cooked this pizza using the gas-burner option with the Ooni 3 Pizza Oven. I use the wood-fired oven a lot so when I move over to using gas it always challenges me a bit more! It is such a different cook and I tend to take a lot longer to cook the pizza or I burn it more often using gas! Anyhow, I've saved up my pennies and I'm going to invest in buying either the Ooni Koda Pizza Oven or the Pizzacraft's Pronto Pizza Oven.
I think it's worth it as I spend so much time cooking pizza in the garden!
See you next week!