Comments on: Eric Kayser’s Ciabatta au Levain Liquide

By: Ciabatta - I

Ciabatta - I — Wed, 02 Nov 2011 21:58:49 +0000

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By: Tastespotting at random – homemade bread « Jeanne Eats World

Tastespotting at random – homemade bread « Jeanne Eats World — Sun, 30 Jan 2011 23:56:55 +0000

[...] inspiration comes from Apple Pie, Pastis, and Pate‘s post about ciabatta bread. I lack the mental fortitude to begin making bread today that cannot be eaten for several days, [...]

By: Lucia

Lucia — Thu, 05 Aug 2010 09:16:12 +0000

very very nice bread! I’m making it right now… Since the dough was very sticky after the first rising stage I made 3 foldings waiting 20 minutes after each one. Now I don’t know if I have to let it rise another hour after the foldings… I think I’ll wait another half an hour then I’ll cut it.
Hope it turns out half beautiful than yours, which looks perfect!
thanks for the recipe

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diet of insects | so not fucking work friendly, since 1865 — Sat, 17 Jul 2010 23:06:54 +0000

[...] nice ciabatta bun halved(a frenchy, itallian sourdough bread) but you can use english muffins, i [...]

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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 [...]