http://www.miiamonthly.com/2009/05/28/recipe-for-ciabatta-bread-or-ciabatta-my-mind/ Your connection to all things miia all the time Tue, 17 Jan 2012 00:56:53 -0500 http://wordpress.org/?v=2.9.1 hourly 1 http://www.miiamonthly.com/2009/05/28/recipe-for-ciabatta-bread-or-ciabatta-my-mind/comment-page-1/#comment-254 AuSable Wed, 03 Jun 2009 01:46:13 +0000 http://www.miiamonthly.com/?p=598#comment-254 I kind of laugh, that 35 hrs is the maximum hours they can work in a week. It's amazing that anything even gets done over there. I kind of laugh, that 35 hrs is the maximum hours they can work in a week. It’s amazing that anything even gets done over there.

]]> http://www.miiamonthly.com/2009/05/28/recipe-for-ciabatta-bread-or-ciabatta-my-mind/comment-page-1/#comment-245 JRR Tue, 02 Jun 2009 15:02:10 +0000 http://www.miiamonthly.com/?p=598#comment-245 35 hour work week or strikes and riots... 35 hour work week or strikes and riots…

]]> http://www.miiamonthly.com/2009/05/28/recipe-for-ciabatta-bread-or-ciabatta-my-mind/comment-page-1/#comment-220 AuSable Sat, 30 May 2009 18:04:31 +0000 http://www.miiamonthly.com/?p=598#comment-220 Speaking of "working", its funny because I see how rough they handle the dough at the bagel shop, and it's amazing how the finish product comes out so soft. Bur after making dough at the bagel shop a couple of times I realized two things 1) they use a dough relaxer 2) after the bagel are formed and proofed, they are put into the fridge for a couple of days for a slower secondary ferment. But seeing how lazy the French can be, it only makes sense that they would apply that laziness to their bread making. Speaking of “working”, its funny because I see how rough they handle the dough at the bagel shop, and it’s amazing how the finish product comes out so soft. Bur after making dough at the bagel shop a couple of times I realized two things 1) they use a dough relaxer 2) after the bagel are formed and proofed, they are put into the fridge for a couple of days for a slower secondary ferment. But seeing how lazy the French can be, it only makes sense that they would apply that laziness to their bread making.

]]> http://www.miiamonthly.com/2009/05/28/recipe-for-ciabatta-bread-or-ciabatta-my-mind/comment-page-1/#comment-210 JRR Fri, 29 May 2009 14:52:45 +0000 http://www.miiamonthly.com/?p=598#comment-210 I am finding this out too; for good bread you need a very wet dough, long ferment time and as little "working" with it as possible. Seems so counter intuitive in comparison to a pizza dough... I am finding this out too; for good bread you need a very wet dough, long ferment time and as little “working” with it as possible. Seems so counter intuitive in comparison to a pizza dough…

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