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 Wed, 20 Aug 2008 13:27:34 +0000 http://wordpress.org/?v=2.6.1 By: Susan http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-4434 Susan Thu, 07 Aug 2008 05:00:32 +0000 http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-4434 frances, unfortunately I have no experience with salt rising bread, although I believe James Beard advises keeping the starter at 100F. Your grandmother's method sounds good :) I wish you good luck! frances, unfortunately I have no experience with salt rising bread, although I believe James Beard advises keeping the starter at 100F. Your grandmother’s method sounds good :) I wish you good luck!

]]> By: frances http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-4431 frances Thu, 07 Aug 2008 02:25:48 +0000 http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-4431 Susan, I am trying to make Salt Rising Bread and old family recipe. After years of success I am striking out. I cannot get the yeast to rise. My recipe calls for a cup of scalded milk and enough white meal to make a almost drop batter. That is to rise. That is of course what attrcts and uses the wild yeast. Now I am using organic meal that is still jerminated and my milk is regular pasturised milk. At what temperture should I keep the mush for it to work? My Grandmother made it keeping the mush warm on a wood stove overnight. my mother made it using a "pilot light". I have made it for years keeping it warm in my utility room which is free of air conditioning. As James Beard stated in his Bread Book, "If it doesn't work do not take it personally" He called it the Prima Donna of breads. I guess my question is how warm should I keep the mush for it to rise in 13-15 hours? Susan, I am trying to make Salt Rising Bread and old family recipe. After years of success I am striking out. I cannot get the yeast to rise. My recipe calls for a cup of scalded milk and enough white meal to make a almost drop batter. That is to rise. That is of course what attrcts and uses the wild yeast. Now I am using organic meal that is still jerminated and my milk is regular pasturised milk. At what temperture should I keep the mush for it to work? My Grandmother made it keeping the mush warm on a wood stove overnight. my mother made it using a “pilot light”. I have made it for years keeping it warm in my utility room which is free of air conditioning. As James Beard stated in his Bread Book, “If it doesn’t work do not take it personally” He called it the Prima Donna of breads. I guess my question is how warm should I keep the mush for it to rise in 13-15 hours?

]]> By: RezkonvSuite http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-4263 RezkonvSuite Thu, 24 Jul 2008 19:06:01 +0000 http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-4263 <strong>Ciabatta oder die Schlappensammlung…...</strong> Dieses Ciabatta hat Wild Yeast zur Vollendung gebacken. Ich konnte nicht widerstehen, zu sehr mag ich richtig knuspriges und knackiges Ciabatta zu Ziegenkäse und Tomaten im Ofen leicht angebacken. Die größte Bremse war einmal mehr die ... Ciabatta oder die Schlappensammlung……

Dieses Ciabatta hat Wild Yeast zur Vollendung gebacken. Ich konnte nicht widerstehen, zu sehr mag ich richtig knuspriges und knackiges Ciabatta zu Ziegenkäse und Tomaten im Ofen leicht angebacken.
Die größte Bremse war einmal mehr die …

]]> By: Susan http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-4250 Susan Wed, 23 Jul 2008 05:17:27 +0000 http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-4250 Jeb, if the gluten is well developed prior to adding the last of the water, the dough in the end should be very soft but have a lot of elasticity to it. The water amounts in my recipes are always approximations, so you may need more or less than what is called for, depending on how thirsty your flour is. Jeb, if the gluten is well developed prior to adding the last of the water, the dough in the end should be very soft but have a lot of elasticity to it. The water amounts in my recipes are always approximations, so you may need more or less than what is called for, depending on how thirsty your flour is.

]]> By: Jeb Parker http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-4249 Jeb Parker Wed, 23 Jul 2008 03:00:44 +0000 http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-4249 I know this recipe has been posted for a while but I just found your site and I am new to baking bread. When I make this recipe and use my scale to measure the ingredients it always seems soupy after adding the last 20 percent of the water. Is it suppose to? And I have made several different recipes for Ciabatta and I have yet to get the nice big airy holes that others are getting including what I see in the picture on this site. I live in Virginia so I am wondering if climate (humidity)? may be working against me. Please kindly shed some light because I am in the dark on this one and it is driving me crazy. Wishing you the best. Jeb I know this recipe has been posted for a while but I just found your site and I am new to baking bread. When I make this recipe and use my scale to measure the ingredients it always seems soupy after adding the last 20 percent of the water. Is it suppose to? And I have made several different recipes for Ciabatta and I have yet to get the nice big airy holes that others are getting including what I see in the picture on this site. I live in Virginia so I am wondering if climate (humidity)? may be working against me. Please kindly shed some light because I am in the dark on this one and it is driving me crazy.

Wishing you the best.

Jeb

]]> By: joe http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-3732 joe Sat, 21 Jun 2008 17:03:27 +0000 http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-3732 That's it, this is my next project. I have been wanting to try a ciabatta for some time. But Susan's loaf is so incredibly rich looking that ... how can I not? :) Oh, and my site is now going to be modeled after hers - As the old saying goes: "Imitation is the sincerest form of flattery" (From Bartleby.com: To imitate someone is to pay the person a genuine compliment—...) Thanks Susan, you're such an inspiration. -joe That’s it, this is my next project. I have been wanting to try a ciabatta for some time. But Susan’s loaf is so incredibly rich looking that … how can I not? :)

Oh, and my site is now going to be modeled after hers -
As the old saying goes: “Imitation is the sincerest form of flattery” (From Bartleby.com: To imitate someone is to pay the person a genuine compliment—…)

Thanks Susan, you’re such an inspiration.

-joe

]]> By: Susan http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-3712 Susan Thu, 19 Jun 2008 13:56:50 +0000 http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-3712 Hasan, I don't use an autolyse for this dough -- not necessary as autolyse makes the dough more extensible but the dough here is quite extensible already due to the high hydration. The olive oil is added at the beginning along with the rest of the final dough ingredients (except some of the water). Hasan, I don’t use an autolyse for this dough — not necessary as autolyse makes the dough more extensible but the dough here is quite extensible already due to the high hydration. The olive oil is added at the beginning along with the rest of the final dough ingredients (except some of the water).

]]> By: Hasan http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-3711 Hasan Thu, 19 Jun 2008 13:51:13 +0000 http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-3711 Sorry its Susan not Teresa Bit brain dead today Sorry its Susan not Teresa
Bit brain dead today

]]> By: Hasan http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-3710 Hasan Thu, 19 Jun 2008 13:47:04 +0000 http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-3710 Hello Teresa, Nice website and well done on the bread. May I ask if you know if the addition of olive oil should be at the start or later (after autolyse) in the mixing of this ciabatta. I have not made it regularly enough to tell. I was thinking, autolyse first, then add poolish & mix a bit, then add salt & oil and mix more. My thinking was that the ferment may be inhibited by the oil initially. Cheers, Hasan Hello Teresa,
Nice website and well done on the bread. May I ask if you know if the addition of olive oil should be at the start or later (after autolyse) in the mixing of this ciabatta. I have not made it regularly enough to tell. I was thinking, autolyse first, then add poolish & mix a bit, then add salt & oil and mix more. My thinking was that the ferment may be inhibited by the oil initially.
Cheers,
Hasan

]]> By: Susan http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-3444 Susan Fri, 23 May 2008 14:59:11 +0000 http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-3444 Teresa, I was wondering when someone was going to ask me this question! I'll do a post about flour soon, but here's a short answer -- if you can, use flour made from hard winter wheat that has about 11 - 11.5% protein. Most "bread flours" have more protein than this, most AP flours less, and/or are not all hard winter wheat. Gold Medal Harvest King is one national brand that fills the bill. Teresa, I was wondering when someone was going to ask me this question! I’ll do a post about flour soon, but here’s a short answer — if you can, use flour made from hard winter wheat that has about 11 - 11.5% protein. Most “bread flours” have more protein than this, most AP flours less, and/or are not all hard winter wheat. Gold Medal Harvest King is one national brand that fills the bill.

]]>