[blindcooks] Re: Ciabatta Bread
- From: "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Sun, 4 Jan 2015 20:03:49 -0800
Valerie:
Good luck on your ciabata venture. The main thing I strongly suggest is
that you use bread flour, or whatever flour you have on your store shelves that
has a protein content of 12 percent or even slightly higher. And do not change
out one type of flour for another or you'll end up with less than satisfactory
results. Please let us all know how it turns out.
Jon
----- Original Message -----
From: Valerie
To: blindcooks@xxxxxxxxxxxxx
Sent: Sunday, January 04, 2015 6:48 PM
Subject: [blindcooks] Re: Ciabatta Bread
Thanks Jon, I will look at a few ciabatta recipes, keeping in mind the
higher amount of water instructions. I am very keen to try to make it.
Best. Valerie
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
Sent: Monday, 5 January 2015 10:05 AM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Ciabatta Bread
Hi Valerie:
I have not actually made ciabata bread yet, but I am definitely
interested in trying it out in the near future. It is somewhat difficult to
make because the dough has such a high ratio of flour to water in it, making
the dough very hard to work. According to my "Professional Baking" book tells
me, the dough is not really shaped like you would for most other loaves, but is
instead simply deposited onto a greased sheet pan and baked. The very high
ratio of water is what makes for all those holes in the finished bread. That's
about all I can tell you right now without consulting my book or making it
myself.
Jon
----- Original Message -----
From: Valerie
To: blindcooks@xxxxxxxxxxxxx
Sent: Sunday, January 04, 2015 1:46 PM
Subject: [blindcooks] Ciabatta Bread
I am wondering if anyone has made ciabatta bread, I am told it is a little
tricky. I have a friend who loves ciabatta bread, it is a really delicious
bread full of all those holes and very crispy on the outside, but I have never
made it! Has anyone baked this bread and, if so, are there any tips?
Thanks. Valerie
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