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#1: Ciabatta bread in a home oven possible by hand?

Posted on 2006-05-20 20:19:54 by bringmewater

I make a great pizza dough on my fibrament stone
(<a href="http://www.bakingstone.com/" target="_blank">http://www.bakingstone.com/</a>) but now I'm wanting to make ciabatta on
it. My oven goes to 550 but it's an electric oven. I also don't have
a mixer. Can I do it by hand and do it in an electric oven. I'm happy
to use either the direct or indirect method.

Thanks !!!

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#2: Re: Ciabatta bread in a home oven possible by hand?

Posted on 2006-05-20 20:34:54 by Dusty Bleher

Well, here's how I do it:
<a href="http://www.innerlodge.com/Recipes/Breads/Sourdough/ciabatta.htm" target="_blank"> http://www.innerlodge.com/Recipes/Breads/Sourdough/ciabatta. htm</a>

The recipe is a bit dated, as I no longer use a mixer (just
6-stretch&amp;folds). I just haven't updated it recently to accommodate
that--but it's not all that important anyway.

Enjoy!


Dusty
San Jose
--

&lt;<a href="mailto:bringmewater&#64;gmail.com" target="_blank">bringmewater&#64;gmail.com</a>&gt; wrote in message
news:<a href="mailto:1148149194.260124.281560&#64;i40g2000cwc.googlegroups.com..." target="_blank">1148149194.260124.281560&#64;i40g2000cwc.googlegroups.com...</a>
&gt;I make a great pizza dough on my fibrament stone
&gt; (<a href="http://www.bakingstone.com/" target="_blank">http://www.bakingstone.com/</a>) but now I'm wanting to make
&gt; ciabatta on
&gt; it. My oven goes to 550 but it's an electric oven. I also don't
&gt; have
&gt; a mixer. Can I do it by hand and do it in an electric oven. I'm
&gt; happy
&gt; to use either the direct or indirect method.
&gt;
&gt; Thanks !!!
&gt;

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#3: Re: Ciabatta bread in a home oven possible by hand?

Posted on 2006-05-29 15:48:09 by ZerkonX

On Sat, 20 May 2006 11:19:54 -0700, bringmewater wrote:

&gt; I'm wanting to make ciabatta..

Here's how I do it.

Bread flour (actually high gluten)
100% hydration w/20-24% low grade Olive Oil
2% salt
1% Instant dry yeast

Dough is slack enough you can treat it as a batter bread (mix/develop it
in a mixing bowel), I use a mixer because I make a lot of this at a time.

In frig for 24-48 hours. Usually rises in size 2-4x. I don't do any
degassing/punch-down.

Bring to room temp. Bench, let rise, touch as little as possible. Scale -
I do 1lb units. Try never to cut more than once.

Let rise at least 2 1/2 in size.

Bake in a preheated 450 for 20 min.

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