It wouldn’t surprise me to find that the texture is closer than a typical ciabatta because of the additional mixing/kneading to incorporate the added water. Since I haven’t cut into the third loaf, I don’t know what the crumb looks like. To quote our niece’s husband, “The bread you made is freaking insane.” They showed good oven-spring while baking. As much as possible, I avoided degassing the loaves while shaping but I did flip them (deliberately) while transferring them from the couche to a baking sheet. Fermentation proceeded pretty much as expected. And more water until, eventually, the dough was the sticky, slack blob that it should have been. I suspect a typographical error occurred and that the weight should have been 12.75 ounces, instead.Ĭue the addition of water. A second reading confirmed that I had read the weight quantity correctly but then I noticed that the volume quantity called for 3.5 cups. And immediately began to wonder if I had strayed into a bagel recipe, since the dough was so stiff and dry. The final dough calls for 22.75 ounces of flour, which I dutifully mixed in. I did run into one snag with the formula. Since each loaf was a different size, we gave them the Papa Bear and Mama Bear sized loaves. I pitched in with ciabatta bread, using Reinhart’s ciabatta with poolish formula from BBA. Retrieved January 12, 2016.The grandfather of the husband of one of our nieces (nephew-in-law?) died recently and my wife made a meal for his family. bakery here in our part of Central Texas, I bought a good supply of our favorite goodies such as polvoron, mamon, and pandesal from Goldilocks during. "Pancake House to buy bakeshop, Spanish resto". "The Goldilocks story–from childhood bakery to baking institution". "Goldilocks: From family fairy tale to global phenomenon".
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |