Comments on: Ciabatta del Giorno

By: Susan

Susan — Tue, 14 Jun 2011 14:11:57 +0000

Connie, I wet my hands before checking the gluten. Also, a soft dough is not necessarily a very sticky dough. It becomes less sticky the more the gluten is developed.

By: Connie

Connie — Mon, 13 Jun 2011 04:52:02 +0000

Susan, when you work with sticky dough like Ciabatta dough, how do you check the gluten development? Can you stretch the dough if it is so sticky?

By: Friday Delights

Friday Delights — Thu, 01 Jul 2010 14:35:19 +0000

I am making ciabatta bread today. I hope my ciabatta comes out as beautiful as yours.

By: miri2

miri2 — Wed, 09 Jun 2010 04:41:52 +0000

I love a rustic ciabatta with a firm crust and lots of airy holes in the dough to go with pasta, etc.. But for sandwiches, I’d like the crust to be a bit softer, want the dough to rise a bit less and to have a smoother texture with fewer holes. Can you offer any suggestions about how to do this?

By: a tasteful garden

a tasteful garden — Sun, 06 Jun 2010 23:44:00 +0000

looks absolutely delicious! it would be the perfect picnic bread.

By: MC

MC — Wed, 26 May 2010 12:34:31 +0000

This recipe goes on my list for the holiday weekend. What a great way to start summer! Thank you, Susan!

By: Shelley

Shelley — Mon, 24 May 2010 02:48:53 +0000

I think that is a lovely, amazingly open crumb! And a delicious-looking sandwich.

By: Ciaochowlinda

Ciaochowlinda — Mon, 24 May 2010 02:00:54 +0000

If I could make ciabatta like that, I’d open a bread store. This is perfection.

By: elra

elra — Fri, 21 May 2010 19:07:16 +0000

Hmmm, my husband favorite bread!

By: MyKitchenInHalfCups

MyKitchenInHalfCups — Fri, 21 May 2010 14:53:34 +0000

All things are never equal. Kiddo, those look like very fine holes to me! Glorious ciabatta an WOW sandwich.