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baking ciabatta and french bread

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baking ciabatta and french bread

sixelagogo | Feb 11, 2008 01:26 AM

Went a little nuts this weekend baking bread and tried out King Arthur's ciabatta and french bread recipes. I used their online baking class recipe rather than their data based recipe, as the class recipe called for an overnight sponge and biga

http://www.kingarthurflour.com/baking...

While both had good flavor, they each had issues that i'm hoping you all can help me diagnose:

Ciabatta: airy structure, good flavor, but the finished product didn't get taller than 2 inches while baking (it all kinda flattened out versus went upright when baking).

French bread: good flavor (much better than Cooks Illustrated) but still didn't have the requisite large holes throughout the bread. Could it be that i need to use bread flour instead of AP?

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