tag:blogger.com,1999:blog-21995818.post766499489396362457..comments2023-10-22T17:07:37.075-05:00Comments on breadbasketcase: Ciabatta with BigaAnonymoushttp://www.blogger.com/profile/15187362927261194164noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-21995818.post-46000517269019207232009-08-31T18:51:38.983-05:002009-08-31T18:51:38.983-05:00Flo,
Welcome and thank you! I always have the cop...Flo,<br />Welcome and thank you! I always have the copyright worry myself, although I think that writing about good recipes probably increases cookbook sales, even if you do give the recipe. That's my defense anyway.<br />Chile sounds very exotic--I'll bet you have an interesting story about how you ended up there.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-91467360199504384902009-08-31T13:55:16.636-05:002009-08-31T13:55:16.636-05:00Hi,
I found your blog via Rose Levy's and I h...Hi,<br /><br />I found your blog via Rose Levy's and I have to say I love it!<br />The pictures are very good, plus you explain things easily and oh, thanks so much for sharing the recipes, which is something I don't do in my blog (plus I went private) for fear that I might be violating copyrights and such.<br />I'll visit again!<br />Cheers from Chile (yep, the wine country).Flohttps://www.blogger.com/profile/16491488283374909231noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-27230895727963696112009-08-13T23:56:47.545-05:002009-08-13T23:56:47.545-05:00This comment has been removed by a blog administrator.メル友http://profile.sift-ccc.net/noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-52994727149459628862009-07-14T14:07:46.824-05:002009-07-14T14:07:46.824-05:00Melinda,
I'm glad the dough is scared of me, s...Melinda,<br />I'm glad the dough is scared of me, since no one else is. I've always wanted to inspire fear. Tell Woody to wait until you're eating bread again--then you can send him.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-47576662467666925522009-07-14T13:13:10.961-05:002009-07-14T13:13:10.961-05:00Doesn't it look good? I think it looks perfect...Doesn't it look good? I think it looks perfect. I need a little taste. Woody said he'd get me a slice. <br />I thought your hands looked very affirmative. Well...I would have been scared of you if I was the dough.Melindahttp://www.pickworth.me.uk/blognoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-75604750802165641272009-07-14T09:10:05.765-05:002009-07-14T09:10:05.765-05:00ECL,
I bought ciabatta at Whole Foods once--it was...ECL,<br />I bought ciabatta at Whole Foods once--it was terrible! I don't think it's a bread that can be successfully mass-produced, unless the bakers use a LOT of affirmations.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-33472342954799191732009-07-14T04:08:02.221-05:002009-07-14T04:08:02.221-05:00you know, store bought ciabatta never impresses me...you know, store bought ciabatta never impresses me but the photos alone of yours look very tempting. it must have been all those assertive affirmations!<br />thanks for explaining what a biga and a poolish are; i've always wondered!evil cake ladyhttps://www.blogger.com/profile/09028488030328153196noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-22979512363389448702009-07-13T17:59:21.093-05:002009-07-13T17:59:21.093-05:00Paul,
It's hard to argue with results, and sin...Paul,<br />It's hard to argue with results, and since this crust was exceptionally good, I might want to start adding a few extra minutes to my baking time routinely and see what happens.<br /><br />Oriana,<br />Yes, they're very unnerving, and it's hard to have any confidence that they'll work out, even if, as you say, you've had luck in the past. But those wet doughs do make good bread!Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-82166072967137100032009-07-13T10:56:02.777-05:002009-07-13T10:56:02.777-05:00Marie,
You know you have a good crust when it shat...Marie,<br />You know you have a good crust when it shatters and your ciabatta looks really good. Although I've had success working with wet doughs I still find them a bit unnerving. It's so much easier to manipulate a stiffer dough.doughadearhttps://www.blogger.com/profile/18107772878761525846noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-37705932583064649052009-07-13T09:10:12.973-05:002009-07-13T09:10:12.973-05:00Somewhere on my bread baking/learning journey I re...Somewhere on my bread baking/learning journey I read that it is more of a european style to bake the bread longer. This is to get a darker richer flavor in the crust, than we Americans might favor.<br />Your book seems to bear this out.<br /><br />I find that I like my breads with great crust expectations done a bit longer like that, mmmmmmmmmmmm<br /><br />paulAnonymousnoreply@blogger.com