...that actually succeeds, big holes and all.
Link does not go where one might expect.
That's one of the nicest ciabatta i've ever heard :)
I probably shouldn't get that excited. I think it's a rather overrated bread. I'm not even sure why I continue to make it. It works well for ego deflation. Just when you think you know what you're doing, ciabatta returns to remind you that, "No, no you don't, not quite!"
Good job of dubbing in the bird. It hardly moves it's lips.
Sounded more like this: http://www.youtube.com/watch?feature=player_detailpage&v=L6_LavuC9lE#t=6m18s
I should probably stick to kneading pugliese.
Hi Thomas, ok I'll bite, what ciabatta recipe are you speaking of? Ray
This time it was from Reinhart's Crust & Crumb. It was published before the more popular BBA, but the BBA recipe doesn't work for me at all.
I've noticed that all of my successful ciabattas come from huge batches of dough. This batch, for example, made 18 large ciabattas. I don't know why a large mass of dough would improve consistency, but it seems to be key.