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 Thu, 09 Feb 2012 18:35:53 +0000 http://wordpress.org/?v=2.9.1 hourly 1 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

]]> By: Susan http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/comment-page-2/#comment-21129 Susan Sat, 15 Oct 2011 04:22:27 +0000 http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-21129 TonyK, what I meant was this: cut the large rectangle of dough in half in one dimension, and in thirds in the other dimension, so you end up with six pieces (two rows of three pieces each). Happy baking! TonyK, what I meant was this: cut the large rectangle of dough in half in one dimension, and in thirds in the other dimension, so you end up with six pieces (two rows of three pieces each). Happy baking!

]]> By: TONYK http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/comment-page-2/#comment-21127 TONYK Sat, 15 Oct 2011 03:39:30 +0000 http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-21127 I DID NOT DO MY DIMENSIONS VERY WELL --- I MEANT 3"x2" WHICH DOES NOT FIT WELL WITH THE AMOUNT OF DOUGH --- SORRY ABOUT THE MIX UP IT IS LATE AND I AM SLEEPY --- THANKS --- TONYK I DID NOT DO MY DIMENSIONS VERY WELL — I MEANT 3″x2″ WHICH DOES NOT FIT WELL WITH THE AMOUNT OF DOUGH — SORRY ABOUT THE MIX UP IT IS LATE AND I AM SLEEPY — THANKS —

TONYK

]]> By: TONYK http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/comment-page-2/#comment-21126 TONYK Sat, 15 Oct 2011 03:28:25 +0000 http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-21126 RE THE OVERNIGHT CIBATTA --- WHEN YOU SAY CUT INTO SIX PIECES(3x2) THIS HAS NO DIMENSIONS DO YOU MEAN THE LENGTH IS 1.5 TIMES THE WIDTH OR DO YOU MEAN 3' X 2" WHICH DOES NOT SEEM TO WORK WHIT THE AMOUNT OF DOUGH --- HELP --- I HOPE YOU STILL CHECK THIS FOR LATE COMMENTS --- THE BREAD LOOKS WONDERFUL AND I HOPE TO TRY IT --- IF I DO NOT HEAR FROM YOU I WILL EXPERIMENT --- THANKS FOR YOUR HELP --- TONYK RE THE OVERNIGHT CIBATTA —
WHEN YOU SAY CUT INTO SIX PIECES(3×2) THIS HAS NO DIMENSIONS DO YOU MEAN THE LENGTH IS 1.5 TIMES THE WIDTH OR DO YOU MEAN 3′ X 2″ WHICH DOES NOT SEEM TO WORK WHIT THE AMOUNT OF DOUGH — HELP — I HOPE YOU STILL CHECK THIS FOR LATE COMMENTS — THE BREAD LOOKS WONDERFUL AND I HOPE TO TRY IT — IF I DO NOT HEAR FROM YOU I WILL EXPERIMENT — THANKS FOR YOUR HELP —

TONYK

]]> By: Kay http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/comment-page-2/#comment-20102 Kay Thu, 01 Sep 2011 01:10:34 +0000 http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-20102 This recipe is amazing. I reduced the measurements by half and the recipe made 7 foccasia crusts! After baking 3, I refrigerated the crust in a ziplock bag for later use. I just forwarded this link to a friend in Spain who wants to duplicate a pizza I made for her family while visiting Castellon 15 years ago. She will be blown away when she tastes this crust comparing it to the one I made-up! Muchas gracias! This recipe is amazing. I reduced the measurements by half and the recipe made 7 foccasia crusts! After baking 3, I refrigerated the crust in a ziplock bag for later use. I just forwarded this link to a friend in Spain who wants to duplicate a pizza I made for her family while visiting Castellon 15 years ago. She will be blown away when she tastes this crust comparing it to the one I made-up! Muchas gracias!

]]> By: reverta http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/comment-page-2/#comment-17875 reverta Thu, 10 Mar 2011 01:16:55 +0000 http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-17875 Thank you for sharing your technique! I love bread and I was getting really hungry while reading your post. The ciabatta pictures look great. Thank you for sharing your technique!

I love bread and I was getting really hungry while reading your post. The ciabatta pictures look great.

]]> By: Week Three: An evening of antipasti….Or, “Happy Birthday to Me” « Cucina Casalinga http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/comment-page-2/#comment-17359 Week Three: An evening of antipasti….Or, “Happy Birthday to Me” « Cucina Casalinga Tue, 25 Jan 2011 02:27:59 +0000 http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-17359 [...] (bread is my other current food obsession and I am learning heaps from Susan at Wild Yeast; the ciabatta recipe is from her) was more than a worthy platform for the artisan salame (for those of you in Vancouver, [...] [...] (bread is my other current food obsession and I am learning heaps from Susan at Wild Yeast; the ciabatta recipe is from her) was more than a worthy platform for the artisan salame (for those of you in Vancouver, [...]

]]> By: han http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/comment-page-2/#comment-17140 han Sun, 16 Jan 2011 05:06:42 +0000 http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-17140 Hi Susan, I have just found your blog. Previously, I used Artisan Bread in 5 minutes by Zoe but I decided to try a traditional way of making bread. The only problem is my dough never turn out elastic enough. I have followed your methods but I can't even make a window pane using the dough. Do you have any guesses what are the problem? And...they never made a big nice holes like yours in the photo. The crumbs was nice, but the holes...they are so small! Don't know what I do wrong. Can you help me figure out the problem? I live in Malaysia, so the weather never drop below 24C. They are lovely bread! Thank you. Hi Susan,

I have just found your blog. Previously, I used Artisan Bread in 5 minutes by Zoe but I decided to try a traditional way of making bread. The only problem is my dough never turn out elastic enough. I have followed your methods but I can’t even make a window pane using the dough. Do you have any guesses what are the problem?

And…they never made a big nice holes like yours in the photo. The crumbs was nice, but the holes…they are so small! Don’t know what I do wrong. Can you help me figure out the problem? I live in Malaysia, so the weather never drop below 24C.

They are lovely bread! Thank you.

]]> By: Matthew http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/comment-page-2/#comment-16802 Matthew Fri, 17 Dec 2010 14:43:04 +0000 http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-16802 Thanks Susan. I'll give it a shot & see how it goes. Matthew Thanks Susan. I’ll give it a shot & see how it goes.

Matthew

]]> By: Susan http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/comment-page-2/#comment-16801 Susan Fri, 17 Dec 2010 14:21:57 +0000 http://www.wildyeastblog.com/2007/08/27/overnight-ciabatta/#comment-16801 Matthew, I do use the SP5 for this dough but I tried to make the instructions sufficiently general to apply to any mixer. That is, mix "until ready." :-) This depends not only on the mixer but on the flour you are using. I add the remaining water all at once, and it might take several minutes to incorporate. Matthew, I do use the SP5 for this dough but I tried to make the instructions sufficiently general to apply to any mixer. That is, mix “until ready.” :-) This depends not only on the mixer but on the flour you are using. I add the remaining water all at once, and it might take several minutes to incorporate.

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