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.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 19-04-2005, 02:49 AM
Bob Benton
 
Posts: n/a
Default Ciabatta texture problem

I used a new recipe to bake my first loaf of ciabatta in months. All went
seemingly well and it rose nicely in the oven but when I cut into it there
was a single, huge void running along almost the entire upper half of the
loaf. What I want, of course, is a nice, open-textured ciabatta, with
something like a third to a half of the loaf consisting of
pea-to-marble-sized voids evenly disbursed throughout. You know, like what
you buy in the store. I've had the same problem once or twice with plain
French bread as well. What causes this?



Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Scones : What should the texture be? Goro[_2_] General Cooking 24 17-05-2010 12:03 AM
Rubbery Texture? alphabetgirl Sourdough 16 09-03-2006 01:54 PM
Ciabatta texture problem Bob Benton Baking 8 19-04-2005 07:03 AM
Lamb Texture j.j. General Cooking 7 02-02-2004 09:45 PM
Cake texture help Jayne Doe Baking 5 17-11-2003 03:14 AM


All times are GMT +1. The time now is 06:48 AM.

Powered by vBulletin® Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
Copyright 2004-2019 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017