On Thu, 12 Jul 2012 16:21:10 -0400, Jim Elbrecht >
wrote:

>Leonard Blaisdell > wrote:
>
>>In article
>,
>> Kalmia > wrote:
>>
>>> other types of bread?
>>
>>I'm not an experienced breadmaker, but I do buy ciabatta from my local
>>grocery for cheeseburgers. I slice, butter and put them face down on a
>>griddle and brown the face to prepare them for whatever else I want to
>>do to make the burger. I shape the burger to fit the roll.
>
>Does the crust break or bend? If it breaks, you've got a great
>grocery-- I haven't found decent ciabatta except for my oven and one
>Italian bakery.

It is impossible to get a crisp crust when the bread has been packaged
in plastic at a market. That is why some Italian and French bread
bakeries ship to local groceries in paper bags, and even then,
humidity can affect them.

Nevertheless, if the basic ciabatta is ok, you can take it and dampen
it slightly - basically your wet hands over it top and bottom - then
put it into an oven at 400 deg F for 5 to 10 minutes, depending on
whether you've a large loaf or sandwich rolls.

It does make a difference in even mediocre breads.


Boron