Comments on: Ciabatta del Giorno

By: Tom

Tom — Thu, 27 Dec 2012 18:19:57 +0000

Hello –

I’ve had good luck with your other overnight recipe & I’m going to try this since I don’t normally need 6 loaves. I would, however like to try and use KA White Whole Wheat flour for at least part, if not all of the flour. Would you know what adjustments would need to be made?

Thanks for all the great info!

By: Ciabatta Seconda « brooklyn2portland

Ciabatta Seconda « brooklyn2portland — Thu, 23 Aug 2012 20:17:11 +0000

[...] version of ciabatta comes from Wild Yeast, a fantastically detailed all-things-yeast site. My favorite part of the site is the constant talk [...]

By: Susan

Susan — Sat, 19 May 2012 01:24:18 +0000

Erika, good ciabatta requires adequate hydration (water), sufficient mixing and folding for gluten development, a good shaping technique with gentle handling, and a hot baking stone. If you type “ciabatta” into the search box on my upper left sidebar, you will see more posts that may help you.

By: Erika

Erika — Fri, 18 May 2012 13:42:59 +0000

I am new to this and cant seem to get the holes through out and the end result still seems to doughy…any ideas

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.