Comments on: Bread Baker’s Apprentice Challenge: Ciabatta

By: Ravenlynne

Ravenlynne — Tue, 10 Nov 2009 18:26:55 +0000

Did this today…mine is one of the ones without the holes…tight crumb but still tastes good…

http://ravenwolflodge.blogspot.com/2009/11/bba-challenge-ciabatta-or-exercise-in.html

By: Herbed Focaccia from The Bread Baker’s Apprentice — Pinch My Salt

Herbed Focaccia from The Bread Baker’s Apprentice — Pinch My Salt — Mon, 26 Oct 2009 15:09:46 +0000

[...] flavor. This can be achieved by using a pre-ferment such as a poolish (like I used for the ciabatta), or by refrigerating the dough overnight (the bagels were a good example of overnight [...]

By: Abby

Abby — Sun, 04 Oct 2009 00:48:52 +0000

Just finished the ciabatta with the same results as many others: great taste, not many holes. My loaves also had a hard time sliding off the makeshift peel (the baking sheet) – they crumpled onto themselves and lost their form – how did you keep yours looking so gorgeous? Here is my post: http://mixitbakeit.blogspot.com/2009/10/bba-6-ciabatta.html

By: AP269

AP269 — Wed, 02 Sep 2009 20:39:35 +0000

Hi, your ciabatta looks sooooo gorgeous – hole-wise and all. Mine didn’t turn out quite as well, but I still was very pleased with the result. Here’s what I wrote about it: http://ap269.wordpress.com/2009/09/02/bba-challenge-7-ciabatta/

By: BBA Challenge #7: Ciabatta « Three Clever Sisters

BBA Challenge #7: Ciabatta « Three Clever Sisters — Tue, 01 Sep 2009 13:42:00 +0000

[...] if even more is needed than the recipe calls for–check out Pinch My Salt’s ciabatta here). Still, I got the loaves to stretch out nicely, better than I’ve had before so at least [...]

By: BBA Challenge - Ciabatta Bread | Mamaliga

BBA Challenge - Ciabatta Bread | Mamaliga — Wed, 19 Aug 2009 14:48:40 +0000

[...] like I have to join the “Not Enough Holes” chorus of the BBA participants mentioned in Nicole’s post about Ciabatta. The flavor, crust, etc., indeed, was all there and made excellent sandwiches, but the crumb [...]

By: Athanasius

Athanasius — Tue, 04 Aug 2009 02:41:20 +0000

Hi – I’ve been baking out of the Reinhart books for years and have baked almost every recipe. (I don’t think I’ve done the potato bread in the appendix or the Vienna bread… I just never had an occasion, but probably everything else.) I recently happened on the Challenge info. It’s really terrific, and I’m glad to see so many enthusiastic people. My comment on the ciabatta — I made this twice, including once for a huge reception along with some other breads from the book, and both times it came out perfect — very holey crumb, exactly what you’d expect. But I just baked it two weeks ago for another dinner party, and it looked like what many of your bakers seemed to get… rather compact, small holes, and not as much flavor. What was different? I don’t know — the yeast, the temperature, the humidity — I think these all played a part. All I can say is for those who had trouble, try it again under different conditions. It worked twice for me in an amazing way, and I got huge compliments on the caramelized onion-herb variation.

By: kellypea

kellypea — Sun, 02 Aug 2009 16:44:41 +0000

Very nice, Nicole! I figured my dough wasn’t nearly as wet as it should have been. A big DUH to me that I’m not doing a good job of reading about others’ adventures *before* I start a new recipe so I can actually learn something. Thanks for all the step-by-step photos. Awesome as usual ; )

By: Di

Di — Sat, 01 Aug 2009 15:05:32 +0000

Great job–that looks fantastic. I’m finally getting to ciabatta this weekend. I really appreciate you sharing lots of photos, especially of the folding parts.

By: Nicole

Nicole — Sun, 26 Jul 2009 22:22:25 +0000

CateringPro: Thanks for the tip!