Comments on: Ciabatta Bread (recipe) http://www.trinigourmet.com/index.php/ciabatta-bread/ "Sweet Han' Fuh So!" Award-winning food blog. Let me add a dash of Caribbean Glam to your table! Sun, 05 Feb 2012 19:57:13 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Gene http://www.trinigourmet.com/index.php/ciabatta-bread/comment-page-3/#comment-16964 Gene Tue, 24 Aug 2010 04:06:22 +0000 http://www.trinigourmet.com/index.php/ciabatta-bread/#comment-16964 Place some corn meal or some semolina flour on a sheet of parchment, then put the somewhat sticky dough on that and shape it. When it comes time to place the risen dough on the stone use something flat like a pizza peel (I just let mine rise on the peel) and just slide the parchment, with the dough one, it very gently off onto the stone. When baked, retrieve it back off the stone, onto the peel, in reverse fashion. Place some corn meal or some semolina flour on a sheet of parchment, then put the somewhat sticky dough on that and shape it. When it comes time to place the risen dough on the stone use something flat like a pizza peel (I just let mine rise on the peel) and just slide the parchment, with the dough one, it very gently off onto the stone. When baked, retrieve it back off the stone, onto the peel, in reverse fashion.

]]> By: Gene http://www.trinigourmet.com/index.php/ciabatta-bread/comment-page-3/#comment-16961 Gene Tue, 24 Aug 2010 03:58:33 +0000 http://www.trinigourmet.com/index.php/ciabatta-bread/#comment-16961 I'm, so far, able to get the ratio of 100% whole wheat bread flour up to about 40% and still maintain the big air spaces that are so typical of this type of bread. Go much above that and you will most likely cut the amount of gluten to the point where it can no longer hold the air spaces. Whole wheat flour is very dense, so one must spend time developing the gluten and allowing it to rise adequately or your loaves will be flat and heavy. It is worth the effort, however, if you can do it. It adds a layer of nutty flavor that unbleached white bread flour, alone, cannot give it. Good luck. I'm, so far, able to get the ratio of 100% whole wheat bread flour up to about 40% and still maintain the big air spaces that are so typical of this type of bread. Go much above that and you will most likely cut the amount of gluten to the point where it can no longer hold the air spaces. Whole wheat flour is very dense, so one must spend time developing the gluten and allowing it to rise adequately or your loaves will be flat and heavy. It is worth the effort, however, if you can do it. It adds a layer of nutty flavor that unbleached white bread flour, alone, cannot give it. Good luck.

]]> By: Gene http://www.trinigourmet.com/index.php/ciabatta-bread/comment-page-3/#comment-16962 Gene Tue, 24 Aug 2010 03:58:33 +0000 http://www.trinigourmet.com/index.php/ciabatta-bread/#comment-16962 I'm, so far, able to get the ratio of 100% whole wheat bread flour up to about 40% and still maintain the big air spaces that are so typical of this type of bread. Go much above that and you will most likely cut the amount of gluten to the point where it can no longer hold the air spaces. Whole wheat flour is very dense, so one must spend time developing the gluten and allowing it to rise adequately or your loaves will be flat and heavy. It is worth the effort, however, if you can do it. It adds a layer of nutty flavor that unbleached white bread flour, alone, cannot give it. Good luck. I'm, so far, able to get the ratio of 100% whole wheat bread flour up to about 40% and still maintain the big air spaces that are so typical of this type of bread. Go much above that and you will most likely cut the amount of gluten to the point where it can no longer hold the air spaces. Whole wheat flour is very dense, so one must spend time developing the gluten and allowing it to rise adequately or your loaves will be flat and heavy. It is worth the effort, however, if you can do it. It adds a layer of nutty flavor that unbleached white bread flour, alone, cannot give it. Good luck.

]]> By: Cathie http://www.trinigourmet.com/index.php/ciabatta-bread/comment-page-3/#comment-16912 Cathie Sat, 14 Aug 2010 09:37:46 +0000 http://www.trinigourmet.com/index.php/ciabatta-bread/#comment-16912 Hi,<br>I've had the best ciabatta bread from this great bakery but have to travel far to get it. It looks very similar to the pics above; so have decided to make my own. <br><br>I've made this bread twice now and it always comes out of the oven as dense without the lovely airy bubbles. What am I doing wrong? I'm new at this so I'm sure there's a whole lot that I'm doing wrong. I appreciate advice anyone can give me. Thanks, Cathie. Hi,
I've had the best ciabatta bread from this great bakery but have to travel far to get it. It looks very similar to the pics above; so have decided to make my own.

I've made this bread twice now and it always comes out of the oven as dense without the lovely airy bubbles. What am I doing wrong? I'm new at this so I'm sure there's a whole lot that I'm doing wrong. I appreciate advice anyone can give me. Thanks, Cathie.

]]> By: christina http://www.trinigourmet.com/index.php/ciabatta-bread/comment-page-3/#comment-16853 christina Sun, 01 Aug 2010 06:05:35 +0000 http://www.trinigourmet.com/index.php/ciabatta-bread/#comment-16853 do i just place the entire baking sheet onto the stone or do i try to remove the loaves and place them onto the stone in order to cook them? do i just place the entire baking sheet onto the stone or do i try to remove the loaves and place them onto the stone in order to cook them?

]]> By: Sarina - Trinigourmet http://www.trinigourmet.com/index.php/ciabatta-bread/comment-page-3/#comment-16854 Sarina - Trinigourmet Sun, 01 Aug 2010 02:50:03 +0000 http://www.trinigourmet.com/index.php/ciabatta-bread/#comment-16854 hi Christina, the dough is really fragile so in the beginning i put the baking sheet on the stone. I have since been practicing placing it on parchment and sliding the parchment onto the stone. I think a baker's peel could be very helpful in this instance as well hi Christina, the dough is really fragile so in the beginning i put the baking sheet on the stone. I have since been practicing placing it on parchment and sliding the parchment onto the stone. I think a baker’s peel could be very helpful in this instance as well

]]> By: Sarina - Trinigourmet http://www.trinigourmet.com/index.php/ciabatta-bread/comment-page-3/#comment-21945 Sarina - Trinigourmet Sun, 01 Aug 2010 02:50:00 +0000 http://www.trinigourmet.com/index.php/ciabatta-bread/#comment-21945 hi Christina, the dough is really fragile so in the beginning i put the baking sheet on the stone. I have since been practicing placing it on parchment and sliding the parchment onto the stone. I think a baker's peel could be very helpful in this instance as well hi Christina, the dough is really fragile so in the beginning i put the baking sheet on the stone. I have since been practicing placing it on parchment and sliding the parchment onto the stone. I think a baker’s peel could be very helpful in this instance as well

]]> By: Jouko http://www.trinigourmet.com/index.php/ciabatta-bread/comment-page-3/#comment-16704 Jouko Fri, 09 Jul 2010 00:33:40 +0000 http://www.trinigourmet.com/index.php/ciabatta-bread/#comment-16704 One might get superior taste and texture, and health effect, by using 100% stone-ground whole wheat, with some stone-ground whole rye - and, if you like, fine-crushed hickory nuts or pecans, whatever. Preferably all organic if available; no additives, no preservatives, and definitely no 'white flour added' - while using correct (slow) milling rates to keep milling temperature under 43ºC. One link: http://www.soilandhealth.org/06clipfile/Nutritional%20charateristics%20of%20organic%20freshly%20stone%20-%20ground.htm One might get superior taste and texture, and health effect, by using 100% stone-ground whole wheat, with some stone-ground whole rye – and, if you like, fine-crushed hickory nuts or pecans, whatever.
Preferably all organic if available; no additives, no preservatives, and definitely no ‘white flour added’ – while using correct (slow) milling rates to keep milling temperature under 43ºC. One link:
www.soilandhealth.org/06clipfile/Nutritional%20charateristics%20of%20organic%20freshly%20stone%20-%20ground.htm

]]> By: Jouko http://www.trinigourmet.com/index.php/ciabatta-bread/comment-page-3/#comment-17446 Jouko Fri, 09 Jul 2010 00:33:00 +0000 http://www.trinigourmet.com/index.php/ciabatta-bread/#comment-17446 One might get superior taste and texture, and health effect, by using 100% stone-ground whole wheat, with some stone-ground whole rye - and, if you like, fine-crushed hickory nuts or pecans, whatever. Preferably all organic if available; no additives, no preservatives, and definitely no 'white flour added' - while using correct (slow) milling rates to keep milling temperature under 43ºC. One link: http://www.soilandhealth.org/06clipfile/Nutritional%20charateristics%20of%20organic%20freshly%20stone%20-%20ground.htm One might get superior taste and texture, and health effect, by using 100% stone-ground whole wheat, with some stone-ground whole rye – and, if you like, fine-crushed hickory nuts or pecans, whatever.
Preferably all organic if available; no additives, no preservatives, and definitely no ‘white flour added’ – while using correct (slow) milling rates to keep milling temperature under 43ºC. One link:
www.soilandhealth.org/06clipfile/Nutritional%20charateristics%20of%20organic%20freshly%20stone%20-%20ground.htm

]]> By: Sarina http://www.trinigourmet.com/index.php/ciabatta-bread/comment-page-3/#comment-16465 Sarina Wed, 26 May 2010 12:59:40 +0000 http://www.trinigourmet.com/index.php/ciabatta-bread/#comment-16465 if you have the time tonight do it tonight, otherwise an additional 24 hour wait should not be detrimental. The sourdough flavour will just be more pronounced. Thanks for mentioning that your kitchen is air-conditioned. I forget sometimes that not everyone's kitchen is at tropical levels. Very important for the sponge to be in slightly warmer setting :) ! if you have the time tonight do it tonight, otherwise an additional 24 hour wait should not be detrimental. The sourdough flavour will just be more pronounced. Thanks for mentioning that your kitchen is air-conditioned. I forget sometimes that not everyone’s kitchen is at tropical levels. Very important for the sponge to be in slightly warmer setting :) !

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