And Valerie, I'd love the recipe you're using too! Thanks! Cheers, Susan From: blindcooks-bounce@xxxxxxxxxxxxx [mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings Sent: Sunday, January 04, 2015 10:04 PM To: blindcooks@xxxxxxxxxxxxx Subject: [blindcooks] Re: Ciabatta Bread 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 <mailto:rosetta@xxxxxxxxxxx> 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 <mailto:rosetta@xxxxxxxxxxx> 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 --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com