I scoured the internet for a good ciabatta recipe, but couldn’t find one that worked. I just wanted it to look the same as Paul Hollywood’s. So, I figured it out all on my lonesome. Below is the best recipe I could come up with.
1 cup of warm water
2 cups of flour
1 tsp salt
olive oil (just enough to brush over the loaves once they go in the oven)
a spray bottle full of water
a whole lot of patience and time
Preheat oven to 450 degrees F and line a baking dish with parchment paper
Add 1tsp yeast, 1tsp salt, and 1 cup of lukewarm water to a bowl
Stir until the yeast dissolves and the mixture smells yeasty
Add 2 cups of flour to the wet mixture and stir until just combined
Cover with plastic wrap and place on top of the preheated oven to proof for a total of 2 hours
Uncover the dough every 30 mins and fold it over itself for 8 folds; do this a total of 3 times within the 2 hours of proofing, and make sure to cover with the plastic wrap after each set of folding
After the full 2 hours of proofing and folding, tip the bowl over and let the dough gently fall unto a heavily floured surface
Separate the dough into 4 even pieces
Gently stretch each piece of dough into a rectangle and then roll it in on itself, being careful to maintain air bubbles
Shape the four pieces of dough into squares (use a lot of flour so it doesn’t stick to your hands)
Cover with a cloth and let proof for a final 45 mins
After the final proofing, transfer the dough to the lined baking dish
Lightly brush the dough with olive oil
Place the loaves in the 450 degree F oven and immediately spritz with water before closing, so as to create steam
Bake for 20 mins
After 20 mins, open the oven and spritz again with water
Bake an additional 10 mins
Remove from the oven and tap the bottom of the bread to make sure it’s done
I LOVE FALL with my whole heart and soul. Even though it’s still summer while I’m writing this, I can’t wait. I can’t wait for autumn leaves, Halloween, pumpkins, brisk weather, sweaters . . . all of it. I am just so excited for autumn! Plus, I’m an autumn baby. 🙂
So anyways, on this page I’m going to keep track of all the crafts I want to complete for the fall season!
I will be dedicating this page on my blog to exploring my baking journey more. So far I’ve done a lot with cookies, but it’s time to branch out more into cakes and breads. Since cakes and breads are not my area of expertise, the recipes that I post here will be from other people’s blogs and other sources on the internet. I will do my best to replicate these recipes.
Pineapple Upside-Down Cake
The first thing I want to venture out to on my baking journey is a pineapple upside-down cake. After scouring the internet, I settled on this recipe from Sally’s Baking Addiction. I hope it turns out as good as hers looks!
Below is the list of ingredients, as well as the recipe re-written with the measurements listed within the recipe. Personally, I always like to do this so that it’s easier to follow while I’m baking. I also adjust the recipe to the ingredients I have at home, such as converting baking powder to baking soda, etc.
1/4 cup of melted unsalted butter
1/2 cup of light brown sugar
8-10 pineapple slices
15-20 maraschino cherries
1 1/2 cups flour (all I have is regular flour, so that’s what I’m gonna do)
3/4 tsp baking soda
1/2 tsp salt
6 TBS unsalted softened butter
3/4 cup white sugar
2 large eggs (just for egg whites)
1/3 cup sour cream, room temperature
1 tsp vanilla extract
1/3 cup milk
Preheat oven to 350 degrees F
Pour 1/4 cup melted unsalted butter into an ungreased pan the size of a pie dish or round cake pan
Sprinkle 1/2 cup light brown sugar evenly over the melted butter
Blot the 8-10 pineapple rings dry arrange them all over the pan, including the sides
Add the cherries into the middle of the pineapple rings and in between the pineapple rings
Put it in the fridge while you make the cake batter
Mix together 1 1/2 cups of flour, 3/4 tsp baking soda, 1/2 tsp salt and set aside
Cream together 6 TBS unsalted softened butter and 3/4 cup white sugar
Beat 2 egg whites into the butter/sugar mixture until combined
Beat in 1/3 cup sour cream and 1 tsp vanilla extract into the wet mixture
Combine the wet and dry ingredients and add 1/3 cup of milk
Mix until it’s all just combined together (Careful not to over-mix! But get out all the lumps!)
Take the topping out of the fridge and pour/spread the cake batter evenly over the topping
Cake at 350 degrees F for 43-48 mins or until a toothpick test says it’s done
Let cool, then flip
Enjoy! ❤ 🙂 xoxoxo
*To convert this into 10-12 cupcakes, I’m going to reduce the baking time to around 20 mins.
with the sun.
I can no longer stand tall.
I slip through your fingers.
I turn into ice.
I could be
I could magnify your light.
Do I extinguish you
when you melt me?
Do I drown your energy?
He told me no.
He told me I soothe him.
And that's a relief to me.
Are you smart
because the world says you're smart?
Are you fit
because the world says you're fit?
If I call you my world,
is your opinion all that matters?
If I'm your world,
do my thoughts create life?
Let's make an offspring
so she can embody our best parts.
Let's say goodbye to this present world
and breathe life into our own.
words cannot get in
and hot streams
down your cheeks
with armor for skin
don't swallow your words
but don't let them in
don't let others in
unless you want to feel
unless you want to hurt
unless you want to grow
They say to
write what you know,
so I can't write it
unless I've felt it
or done it.
Do you see my poetry
You're the poet of my life.
Write my story in your blood
and I'll write yours in mine.
I can't tell if my chest pain is
an anxiety attack or a heart attack.
What's the difference between
an anxiety attack and a panic attack,
are all I think
when I close my eyes
prick my heart with a needle
so it can pop already