Friday, July 31, 2009

Blueberry Ciabatta

Ciabatta is a versatile bread, great for picnics, perfect with dinner and festive for breakfast with cheese or freshly made jam and now that I have stumbled upon a method which gives me consistent results, I bake two big ones every day to keep up with the appetite of the summer crowd here on our little island on the big river. Yesterday, as requested and promised, I made it with blueberries.
I followed the recipe for Tweaked Ciabatta step-by-step, except that, at the very end of the mixing, I gently incorporated 350 g of fresh blueberries, rinsed and well drained.
Right after mixing

Before proofing 

Fresh out of the oven

I didn't add any sweetener as I intended to make sandwiches with it (it was delicious with thin slices of cold herb-crusted pork loin, baby romaine and a hint of horseradish mayonnaise) but if you'd like it to be more of a snack bread, you could add a bit of sugar and, if feeling especially bold, a pinchful of spices (I'd try it with cinnamon or ginger).


  1. That first picture looks absolutely amazing. Such a fantastic, open crumb and then those colors...

  2. Bonjour, chouette22! Thank you for your kind comment. Color is a big plus with me too and this blueberry ciabatta sure delivers.

  3. Yummy, looks like a cibatta scone?!!!

    Happy Baking!

  4. I agree -- the first picture is AMAZING!!! Nice work!



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