Comments on: Overnight Ciabatta http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/ Notes from my kitchen, in which I bake bread and raise a few other matters Tue, 21 May 2013 23:18:35 +0000 hourly 1 http://wordpress.org/?v=3.4.2 By: Ciabatta | Charles Bread http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/comment-page-2/#comment-58779 Ciabatta | Charles Bread Mon, 08 Apr 2013 09:39:42 +0000 http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-58779 [...] in baking and there are many recipes for ciabatta in cookbooks and on the web. (Here’s two at Wild Yeast and Breadcetera). Far more important than the recipe is knowing how much to mix, how long to let [...] [...] in baking and there are many recipes for ciabatta in cookbooks and on the web. (Here’s two at Wild Yeast and Breadcetera). Far more important than the recipe is knowing how much to mix, how long to let [...]

]]> By: Krysten http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/comment-page-2/#comment-53420 Krysten Fri, 01 Feb 2013 06:23:53 +0000 http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-53420 Hello! :DD I noticed that the poolish calls for whole wheat flour but unfortunately can't get any. Can the ciabatta be made with all white flour instead? :) Hello! :D D
I noticed that the poolish calls for whole wheat flour but unfortunately can’t get any. Can the ciabatta be made with all white flour instead? :)

]]> By: soh http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/comment-page-2/#comment-30475 soh Mon, 11 Jun 2012 05:04:59 +0000 http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-30475 Hi Susan, I am from Singapore. Everytime I try to make ciabatta, I fail, I have tried other recipes. Last night I tried yours, I made few BIG Mistake as follow: 1.Due to I need to leave the house my poolish ferment at room temperature to 6 hrs and refrigerate for 4 hrs, leave it out at room temp before use. 2.when I make this recipe and add the last 20%of the water, it became very soupy, I don't own a powerful mixer only 350 w, this is the problem right? 3. Due to I need to leave the house, 1st fold the dough at 2 hrs later, 2nd fold after another 90 min later. 3. BIG MISTAKE when take out the dough from refrigerate, leave it out at room temp. due to very sticky, I started to fold my dough. I don't own a couche, I use bread pan to bake. After final proof for another 3hrs at room temperature, start to bake for 8 min with steam and follow by without steam, don't have baking stone, is it a must? wait untill completely cool and cut, not Big airy holes like yours, only small small airy holes, like normal bread. sigh! It is driving me crazy... hightlight me which is the mistakes, I should not make. Thank you for all your sharing... Hi Susan, I am from Singapore. Everytime I try to make ciabatta, I fail, I have tried other recipes. Last night I tried yours, I made few BIG Mistake as follow:
1.Due to I need to leave the house my poolish ferment at room temperature to 6 hrs and refrigerate for 4 hrs, leave it out at room temp before use.
2.when I make this recipe and add the last 20%of the water, it became very soupy, I don’t own a powerful mixer only 350 w, this is the problem right?
3. Due to I need to leave the house, 1st fold the dough at 2 hrs later, 2nd fold after another 90 min later.
3. BIG MISTAKE when take out the dough from refrigerate, leave it out at room temp. due to very sticky, I started to fold my dough.
I don’t own a couche, I use bread pan to bake. After final proof for another 3hrs at room temperature, start to bake for 8 min with steam and follow by without steam, don’t have baking stone, is it a must?
wait untill completely cool and cut, not Big airy holes like yours, only small small airy holes, like normal bread. sigh! It is driving me crazy… hightlight me which is the mistakes, I should not make.
Thank you for all your sharing…

]]> By: Cherie Dobie http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/comment-page-2/#comment-28094 Cherie Dobie Tue, 27 Mar 2012 11:38:58 +0000 http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-28094 I've just made this ciabatta with great success! I used a cup of my sourdough culture added to the Poolish and no other yeast at all. Absolutely yummy! I’ve just made this ciabatta with great success! I used a cup of my sourdough culture added to the Poolish and no other yeast at all. Absolutely yummy!

]]> By: Suzy http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/comment-page-2/#comment-21402 Suzy Sat, 29 Oct 2011 01:54:39 +0000 http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-21402 I need to know whether the olive oil goes into the dough or is it for dipping after the bread is baked.. Thank you I need to know whether the olive oil goes into the dough or is it for dipping after the bread is baked..

Thank you

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