Tag Archives: slipper bread

Originating from the Lake Como region of Italy, this high hydration bread’s characteristic porous texture is unmistakable.  When first out of the oven, the crust is hard and firm.  As it cools, it softens into a chewy flavorful delight.

For this recipe, I decided to make a striata (long thing baguette) and two slipper loaves.  The ingredients called for water, milk, or buttermilk.  I happened to have goat’s milk on hand at the time, so that’s what went in.  The striati was plain; no fuss no muss.  I had fun with the other two!  One contained shaved Grana Padano cheese and the other cremini mushroom dressed with black truffle oil.

Outcome?  Not as porous as I would have thought, but great crumb.  Next time, I will give it a bit of an extra proof before I bake it.  The cheese ciabatta had a mild taste with a tangy finish.  The cremini black truffle ciabatta was pungent with a distinct and aromatic note.  Dipped in EVOO they were delicious!