This video might be of interest to all you ciabatta fans out there.
thanks, SteveB. What do you think is the 4th dry ingredient he's adding to the mix? At the beginning, he has a bucket with flour, salt, and yeast, but there's a fourth dry substance that's tan in color.
addendum: nevermind. just read the formula - it's milk powder. I wonder why he adds milk powder, and especially olive oil when it's already harder to develop the gluten with whole wheat doughs.
thanks. i really learned from watching this.
Thanks Steve - it's always fun watching a pro make magic folding dough.
I hope he is doing well with his new bakery.
The power of time itself in gluten development should be emphasized more, in my opinion, but the demonstration of the effectiveness of multiple S&F's in developing dough strength after short mixing is very dramatic.
Craig's gentleness in handling the dough, so as to minimize de-gassing when making ciabatta is impressive.
Thanks for sharing this video, Steve.
Great Video, Steve! Thanks..!
That is a very educational video. Thank you, Steve. It is one thing to read about something over and over, and it is another to actually SEE it. Terry
Hello, I am very grateful to you for posting the link to this video.It is really good to see Mr. Ponsford's expert handling of the ciabatta dough - very instructive.Thanks again! from breadsong