other types of bread?

There is a pretty good youtube on making this. The guy is good, but
he speaks of 'indentions' in the bread. I guess "indentations' didn't
come to mind. Ha.

On Wed, 11 Jul 2012 10:13:44 -0700 (PDT), Kalmia
> wrote:

>other types of bread?
>

Big holes and crisp, but thin crust do it for me.

>There is a pretty good youtube on making this. The guy is good, but
>he speaks of 'indentions' in the bread. I guess "indentations' didn't
>come to mind. Ha.

I indent my focaccia-- but not the ciabatta.

I'm sure vilco and/or Pandora will point out refers to the shape of
the loaf- 'slipper bread'. But I've cheated and used a ciabatta
recipe for some killer rolls for pulled pork.

Jim

On Wed, 11 Jul 2012 10:13:44 -0700 (PDT), Kalmia
> wrote:

>other types of bread?
>
>There is a pretty good youtube on making this. The guy is good, but
>he speaks of 'indentions' in the bread. I guess "indentations' didn't
>come to mind. Ha.

Perhaps he was speaking of how baker's apprentices were indentured.

On Jul 11, 2:18*pm, Brooklyn1 <Gravesend1> wrote:
> On Wed, 11 Jul 2012 10:13:44 -0700 (PDT), Kalmia
>
> > wrote:
> >other types of bread?
>
> >There is a pretty good youtube on making this. *The guy is good, but
> >he speaks of 'indentions' in the bread. *I guess "indentations' didn't
> >come to mind. Ha.
>
> Perhaps he was speaking of how baker's apprentices were indentured.

I seriously doubt he was aware of that factoid.

Hey, I DO know a guy who had the lovely job of scraping dough off the
floor of a German bakery in Queens in the fifties. Not one of his
favorite memories of employment.

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.
Although never having had one of theirs, I think I got the idea from
"Jack in the Box". I don't know what's different about it, other than
ciabatta makes a grand burger delivery system.

leo

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.

>Although never having had one of theirs, I think I got the idea from
>"Jack in the Box". I don't know what's different about it, other than
>ciabatta makes a grand burger delivery system.

I like the big holes for holding lots of 'goodness'- and the bread
holds up to some serious abuse.

Jim

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

"Boron Elgar" > wrote in message
...
> 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.

Yes! Spot on, as always!

--
--

http://www.shop.helpforheroes.org.uk/

On Fri, 13 Jul 2012 14:42:06 +0100, "Ophelia" >
wrote:

>
>
>"Boron Elgar" > wrote in message
.. .
>> 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.
>
>Yes! Spot on, as always!
>
>--

I MUST get to Scotland....

Boron

In article >,
Jim Elbrecht > wrote:


> 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.

I buy them six to a bag, slice what I need for the griddle and put the
rest in the freezer. They're hard, but I'm nearly positive that the
crust bends instead of breaks. I haven't really poked one before
slicing. Frankly, they don't seem like a bread product that I'd just put
stuff on and eat without heating them up.
The griddle makes them quite soft, and they get a real nice browning on
the cut side. What I do with them is the only experience I've had with
ciabatta, and the ones I buy from one grocery are the only ones I've
ever eaten. I'm a neophyte.

leo

Kalmia wrote:

> other types of bread?

The thin but crunchy and sturdy crust and the huge holes in it. The crust
makes ciabatta an incredible bread for sandiches, it stands up to the
weigth, moistness and texture of almost enything. No surprise then when
ciabattina first came around, it's just a ciabatta the size of a roll thus
perfect for everything: pancetta and eggs, burgers, prosciutto, sausages,
etc
Many sandwich sellers, be them pubs or street vans, use just that for their
sandwiches: a slightly bigger ciabattina. The last I had from a street van
was circa one month ago, ciabattina filled with roasted bell peppers,
roasted onions, a big pork sausage and a hearthy dose of ketchup and maio.
It was worth a lunch, the sausage was in the 300+ grams (2/3 pound), and
came in for 4 euros, not a bad price for a sandwich like that.