Comments on: Eric Kayser’s Ciabatta au Levain Liquide

By: Misha Keedy

Misha Keedy — Tue, 02 Mar 2010 22:11:45 +0000

This trend has reached a whole new level courtesy of on-line blog-post services that you can bring on the road. Since most students spend more time online, blogs like help them kick their research into overdrive, Misha Keedy

By: Ciabatta! « Anteeksi, että vaivaan

Ciabatta! « Anteeksi, että vaivaan — Sat, 14 Nov 2009 10:11:26 +0000

[...] reseptiä on hieman muokattu alkuperäisestä APPP-reseptistä, Ciabatta au Levain Liquide. Alkuperäinen resepti on mielestäni hiukka liian iso mahtuakseen mukavasti pellille, joten [...]

By: Chapata Vs. Ciabatta « Madrid Tiene Miga

Chapata Vs. Ciabatta « Madrid Tiene Miga — Wed, 01 Jul 2009 11:37:46 +0000

[...] como decirlo, ni fuerte ni floja (11-12% proteinas aprox.) Ya, ya, de semifuerza. Hacedle caso a Jude, que mezcla 125 g harina de fuerza con 375 de harina [...]

By: Val

Val — Fri, 19 Jun 2009 22:05:41 +0000

This website is definitely goes to my bookmarks!

By: Room for Dessert - Food Blog » Blog Archive » Sometimes patience pays up

Mon, 05 Jan 2009 13:53:21 +0000

[...] was of baguettes, which turned out tasty but I wasn’t that pleased with the texture. The second recipe I tried produced the most wonderful ciabatta breads! I tweaked with the recipe a bit – using whole [...]

By: לפעמים הסבלנות משתלמת» Room for Dessert

לפעמים הסבלנות משתלמת» Room for Dessert — Sat, 03 Jan 2009 17:23:54 +0000

[...] התוצאה הייתה טעימה אבל לא משביעת רצון מבחינת המרקם. המתכון השני שניסיתי היה סיפור הצלחה, ואני מתענגת על פירותיו בעודי [...]

By: m2scq

m2scq — Sat, 03 Jan 2009 00:47:33 +0000

i don’t normally post comments but i’d take an exception in this case. your bread looks fantastic! i’ll definitely give it a try.

By: Miri

Miri — Thu, 01 Jan 2009 14:07:11 +0000

Jude, I made these yesterday. These were the third product I’ve made with my (relatively new) liquid levain, I’ve used 375 gr bread flour and 125 gr whole wheat flour, and they turned out so delicious that I couldn’t stop smiling all day long! Thanks for a wonderful recipe that I will surely use over and over again!

By: Shifali

Shifali — Mon, 13 Oct 2008 17:13:11 +0000

Hi Eric,

Your bread looks so amazing….I love Cibatta bread and your bread looks great.

By: Anna At Mediocre Chocolate

Anna At Mediocre Chocolate — Tue, 30 Sep 2008 20:48:43 +0000

Should the dough have doubled in volume after the second fermentation? I have it rising now, but I omitted the yeast and am just using a starter, so my timing will be off. Any tips are appreciated–the bread looks amazing.