The kind Flight Director asked the crew of the ISS to say goodnight to B. Hit it full screen and take a look at the love feed from orbit.
And I threw together a little slideshow of our Galveston and NASA trip, if you’re interested in that sort of thing.
Heidi and C worked up this little instructional video for her quick-rise ciabatta bread.
(By “her” I think he means the one I learned from him and Rebecca?? 🙂 )
4 cups flour (I do half wheat)
1 1/2 teaspoons salt
1/4 teaspoons yeast
2 c hot water
Mix all, cover and let sit 8 to 18 hours or somewhere in there.
If you want a same day dough, increase the yeast to 1 teaspoon then let rise at least 2 hours or until bubbly looking. It has a less intense flavor but is still delicious.
When you want to bake flour a cutting board (we use a flexible one from IKEA) and dump the dough onto it, patting into an approximate lump. Preheat oven to 500 degrees (I do 450 as our oven runs hot) with a dutch oven inside of it. When hot, dump the dough ball into the dutch oven and COVER it (this is important.) Cook about 20 minutes, uncover then cook until golden brown on top. Dump out, cool, slice and enjoy! Add some rosemary, garlic & cracked pepper if you want a fantastic savory bread.
Here’s the pan we got:
We bought the Lodge Logic 5-Quart Double Dutch Oven with Skillet Cover – it was comparable in price to others, it’s free shipping on Amazon AND the lid works as its own pan to make yummy, crusty cornbread. Or you can use it on the stove top for cooking, though I’ve not tried that yet because we have a cast iron skillet with longer handle. I like that it has the handles on the side vs. the top because it’s easier for me to grab and flip off when cooking ciabatta bread in a 450+ degree oven. We love it, and if we ever go camping we’ll be set for campfire cobbler. Though I did recently make a cobbler in this in the oven – a dump cake variation, it was delicious. Plus extra iron! I was told to cook in cast iron when pregnant and anemic, for all you expecting ladies.