The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
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taurus430's picture

No Knead Ciabatta

April 11, 2009 - 1:39pm -- taurus430

I've been making no knead breads and started using that method for ciabatta. I do however like adding non fat dry milk powder to my ciabatta dough. Can I add this when mixing, and keep it out 18 hours? Some recipes for ciabatta are 2 steps, adding other ingredients on day 2 and mixing. I want to avoid the second stage of using a mixer.




ericb's picture


April 11, 2009 - 1:27pm -- ericb

My mother recently bought a loaf labeled "Pugliese" from a local bakery, and has asked me to try and bake it. I don't have any grandiose notions of matching the bread exactly, but I would like to give it a shot.

In these forums, I have seen a recipe that calls for durum flour and potato water. Elsewhere on the internet, I have seen a fairly straightforward "lean" dough for Pugliese. The common denominator seems to be a high-hydration (70%, maybe?), but not as "holey" as, say, a ciabatta.

Naterob1111's picture

Banana Bread, with Chocolate Streusel Topping

April 11, 2009 - 11:32am -- Naterob1111

I have been playing around with multiple Banana Bread recipes and I have ended up with my own recipe that I personally enjoy.  It's mildly easy to prepare and takes about an hour and ten to make.  This recipe makes two small loaves.

Nevans Banana Bread (with chocolate streusel)

Preheat oven to 350 degrees

In one bowl mix:

absolutelyeve's picture

I have tried to recreate a delicious roll made at the Smith and Wollensky restaurant in Washington, D.C.  The rolls are served piping hot with melted butter and sprinkled with coarse salt and rosemary on the tops.  Delicious! When I did the same, my rolls appeared cloudy, kind of messy on the tops.  The salt was OK: It didn't melt.  Is it the butter?  I can't figure out what's wrong.  I've got a batch rising right now and I'd like to use the salt and butter but I don't want the messy look.  Any suggestions? Eve

Soundman's picture

Hamelman's 40 Percent Caraway Rye

April 11, 2009 - 8:29am -- Soundman

Hamelman's 40 Percent Caraway Rye (Pictures at the bottom)

A few weeks ago I bought a bag of Medium Rye flour. Some friends had been touting a local deli's "Rye Bread". This bread was, to my taste, baked with a whiff of light rye flour and an excess of caraway seeds, but I took it as a challenge. Most of the time when I bake rye bread I use relatively coarse, stoneground, organic whole rye flour, but the deli's rye called for a compromise.  I remembered Mike Avery's positive remarks about medium rye on his website, so I bought some from King Arthur.

baltochef's picture

Anybody Have A Recipe For Sandwich Bread Using Bob's Red Mill 10-Grain Cereal??

April 11, 2009 - 7:38am -- baltochef

I purchased a bag of Bob's Red Mill 10-grain cereal yesterday to cook, and eat as cereal..

I would like to hear from any members that have successful sandwich bread recipes using this cereal..I am also interested in a good quick bread, or muffin recipe that incorporates the 10-grain cereal into the recipe..


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