Just thinking out loud here, plz ignore
Apr. 12th, 2009 07:07 pmHellfire, I am still not getting the hole structure right in this ciabatta. What's the secret? Am I spending too much time on the initial mixing? Is the dough not wet enough? I wonder if it's absorbing too much flour from the resting/fermenting surface? I think next time, I'm gonna try making the dough as wet as I can get it without having it collapse into a puddle. No idea what that will do, but at least it should provoke a reaction!
(Also, my french bread is still weak, and I keep forgetting to slash my baguettes! I think I actually like the flavor of my french rolls better than the ciabatta (and the rolls are definitely better than the baguettes), but the crust is unimpressive. Higher oven temp? Longer baking time? I definitely want to shoot for a European bake instead of the lighter American style, but how to get the lustre I want...?)
I never realized baking was so much like getting a piece of code to work. It's like a puzzle! I must figure it out!
(Also, my french bread is still weak, and I keep forgetting to slash my baguettes! I think I actually like the flavor of my french rolls better than the ciabatta (and the rolls are definitely better than the baguettes), but the crust is unimpressive. Higher oven temp? Longer baking time? I definitely want to shoot for a European bake instead of the lighter American style, but how to get the lustre I want...?)
I never realized baking was so much like getting a piece of code to work. It's like a puzzle! I must figure it out!