 |
|
| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
|
|
LinkBack | Thread Tools | Display Modes |
|
|
|
|
|||
|
|||
holes in Ciabatta
Today I baked two loaves of Ciabatta bread, but I did not get the
characteristic large holes that I have gotten in the past. I didn't change anything this time; everything remained constant. Could it be that where was something wrong with my stretch and fold technique? Did I not stretch enough? If anyone can offer any advice on how to ensure large holes, that would be great. |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Donut holes | General Cooking | |||
| Holes | Sourdough | |||
| Black Holes | General Cooking | |||
| big holes | Sourdough | |||
| big holes in crumb | Sourdough | |||
Usenet poster 
Threaded Mode
