Comments on: Bread Baker’s Apprentice Challenge: Ciabatta

By: Anamaris

Anamaris — Wed, 20 Jan 2010 23:26:02 +0000

I finally have the post. I’d love your POV. http://wp.me/pFzw3-ef
Thanks again for the pointers!

By: Ch-ch-ch-CIABATTA! « Chef It Yourself

Ch-ch-ch-CIABATTA! « Chef It Yourself — Wed, 20 Jan 2010 23:24:50 +0000

[...] off, I read and reread Nicole’s recipe on Pinch My Salt. Her ciabatta looked so…, so… seductive. I had to try it. She used the poolish method. [...]

By: Anamaris

Anamaris — Sun, 17 Jan 2010 16:14:49 +0000

I did it! I made the poolish and my bread was delicious. Because I used sea salt, it’s a bit undersalted, but still. Delicious! I had a bit of a challenge baking it. Maybe my electric oven burns hotter, but they came out pretty dark. But I had beautiful holes and the crumb was just right.
Thanks SO much for the step-by-step directions.

By: BBA Challenge #7: Ciabatta « Family & Food

BBA Challenge #7: Ciabatta « Family & Food — Sat, 16 Jan 2010 21:09:15 +0000

[...] and sticky dough (I had used almost the maximum amount of water), so I read and re-read and re-read Nicole’s instructions again and again and tried to combine those pictures with the pictures shown in the book so I would [...]

By: Anamaris

Anamaris — Sat, 09 Jan 2010 18:36:18 +0000

I’ve been staring at this recipe for a couple of months now… I’m taking the bite. Will let you know how it goes.

By: Foodfreak » Nachgebacken: BBA Ciabatta

Foodfreak » Nachgebacken: BBA Ciabatta — Sat, 26 Dec 2009 10:19:14 +0000

[...] habe die Biga-Version gemacht) mit meinem Ergebnis nicht alleine oder so daneben, wenn ich mir die Ciabatta bei Pinch My Salt ansehe, oder bei That Certain [...]

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/