Comments on: Whole-grain ciabatta: DO go there.

By: J. Barrett

J. Barrett — Thu, 04 Mar 2010 03:17:40 +0000

What size loaf does this make (1, 1.5 or 2lb)? I’m trying to figure out what setting to use for the dough cycle in my cuisinart bread machine.

THanks!

The 1 1/2-lb. setting should be fine - PJH

By: caroline

caroline — Mon, 06 Apr 2009 20:24:42 +0000

just a quick question - what do you use to cover your dough while it rises? i tend to use oiled plastic wrap, but it limits my bread’s rising. they puff up, but sideways. your pictures look marvelously puffed in all dimensions!

We’re glad your dough is indeed rising…..Lightly oil the plastic wrap and secure it on the top of the bowl. If the kitchen is especially drafty or cool, set a clean towel on top of the wrap. You can see from the blog pictures that the test kitchen uses a dough doubler or 8 C. measure to proof the dough. In this cylinder shape with measures/markings, you can easily see if the dough is doubled. Irene at KAF

Caroline, I actually use a big, clear plastic cover - hard plastic. Looks like a big box with the bottom cut out. A good cover is the lightweight clear plastic top from a deli platter. Barring that, you can cover rising loaves with a big tinfoil lasagna or casserole pan; you can’t see through it to watch the dough, but it works. PJH

By: SElizabeth

SElizabeth — Mon, 09 Feb 2009 23:24:45 +0000

Okay. I’ll stick with the white whole wheat then. Thanks for your help.

By: SElizabeth

SElizabeth — Fri, 06 Feb 2009 22:46:23 +0000

I was wondering if wheat flour could be substituted for the all purpose? Would that work or would it change the bread too much?

It would change the bread a lot, but give it a try and see what you think. I recommend white whole wheat. Bread will be denser, drier, heavier, and have a more pronounced ww taste. PJH

By: Lori4squaremom

Lori4squaremom — Thu, 08 Jan 2009 23:10:17 +0000

I am planning on starting this tonight and making it tomorrow and am making it in a Bosch Universal mixer, was wondering if using the kneading arms/hook will work with this…..I notice that you are using your KA mixing paddle rather than the bread hook.

I think the Bosch’s kneading arm/hook will work just fine. Try it and see; if it just “slices” through the dough and lets it sit there, without moving it around, then switch to the beater. Good luck - PJH

By: cindy leigh

cindy leigh — Sun, 21 Dec 2008 15:29:38 +0000

Well, We slogged thru 9 inches of snow, icy highways, and spent 5 hours on the road to get our college boys from a train station and an airport last night. Took a bag of these “pressed sandwiches” with us. Our fast-food loving boys gave them a thumbs up. One, who worked at Panera in high school, said, “great bread on this sandwich, mom, did you make it?”
This is the kid who would eat nothing but Canadian white bread.

AWWRIGHT Mom! You rock! Glad everyone’s home safely… My college son was supposed to fly home today through a blizzard dumping 14″ of snow on us - I persuaded him to re-book for tomorrow, considering we’d have to make a 150-mile round trip to the airport to get him… - PJH

By: cindy leigh

cindy leigh — Sat, 20 Dec 2008 21:46:42 +0000

oh, yeah, the sandwiches are great!

The english muffins were good (very good!) but still not holey enough.
I will try again and make the dough even more slack. And try the baking soda right at the end. I might try it in the Kitchenaid vs the Zo and see if there’s a difference. I think the Kitchenaid might work better with dough that’s more of a batter than a slack dough.

Experimentation is the mother of perfection, Cindy. Or something like that… PJH

By: cindy leigh

cindy leigh — Sat, 20 Dec 2008 13:16:51 +0000

I sliced the loaves this morning and made 2 pan bagnas for lunch or dinner today. (Had to get that done befor family ate the bread!) I had fat free italian dressing, added a few shakes of parmesan, and used the rest of the smoked turkey, ham, and lite salami. Romaine on the top and bottom. Drizzled about a tsp of EVOO on both sides of the bread, too. They are pressing now. Reminds me of muffaletta without the olives.

I’ve got another batch of english muffins in the Zo now. I’m adding a tsp of baking soda in the final knead, and making the dough more slack, more like a batter. We’ll see!

Cindy, I think it’ best to stir in the baking soda right before you cook the muffins. It shoould be wet enough to do that… And your sandwiches sound WONDERFUL! - PJH

By: cindy leigh

cindy leigh — Sat, 20 Dec 2008 01:38:52 +0000

ah, perfection on the first attempt!
It looks just like your picture and tastes awesome. Light and holey on the inside. Nice crunchy crust. Delicious! Thanks, this is a keeper. The Zo did a beautiful job. And warmed up the kitchen nicely as the snow piles up here in CT.
Now….. I’m working on perfecting a sourdough whole wheat (high fiber) english muffin. Got any good recipes? Mine taste good, but are not holey enough. I’m guessing my dough is not slack enough.

Don’t have a recipe, Cindy, but you’re totally on the right track - wetter dough, plus how about stirring in baking soda at the end, just before cooking? Bet that would produce some big bubbles, with that acidic sourdough! - PJH

By: cindy leigh

cindy leigh — Fri, 19 Dec 2008 23:28:03 +0000

Got this in the oven for a final rise.
I used some whole wheat and white starters that I fed this morning vs the sponge.
I used half AP and half white wheat flour, and some gluten. I added a little high maize for the added fiber- I’m on a “good carb, high fiber” plan.
So far, it looks just like the pics!
It’s a lovely slack dough, very airy, wonderful to work with (I used the Zo vs the KitchenAid)
Can’t wait to try it.
I was thinking of slicing it lengthwise for sandwiches vs into vertical slices. Got some nice smoked turkey and ham today.
Then again, it could make a good panini!

Oh, boy - where are you, Cindy, I’m coming for lunch tomorrow! PJH