Comments on: you guys have GOT to try this

By: 3 out of 4 is actually pretty bad | Raccoon and Lobster

3 out of 4 is actually pretty bad | Raccoon and Lobster — Wed, 28 Oct 2009 00:40:21 +0000

[...] a recipe with 4 ingredients, it is especially embarrassing to omit one. And if this is a recipe for bread that you make over and over and over again, it makes you seem especially [...]

By: dinner is served | Raccoon and Lobster

dinner is served | Raccoon and Lobster — Sun, 02 Aug 2009 06:54:44 +0000

[...] in milk, sauteed red peppers, ciabatta bread, creamy garlic mashed potoates and cake balls for [...]

By: the offending loaf | Raccoon and Lobster

the offending loaf | Raccoon and Lobster — Tue, 07 Jul 2009 03:14:04 +0000

[...] for those following along, I didn’t use a recipe. I started with the basic recipe for the ciabatta bread, added some sourdough starter for good measure, added flour until I got the consistency I was [...]

By: variations on a theme | Raccoon and Lobster

variations on a theme | Raccoon and Lobster — Tue, 30 Jun 2009 01:52:30 +0000

[...] a hybrid loaf of ciabatta, playing on both Nancy Silverton’s ciabatta recipe and the original Jason’s Quick Coccodrillo recipe I’ve been [...]

By: Stefanie

Stefanie — Sat, 27 Jun 2009 06:16:21 +0000

A perfect ciabatta! The crumb is perfect!

By: ronnie

ronnie — Sat, 27 Jun 2009 00:16:15 +0000

Frieda, I used instant yeast, which is probably why it’s taking me only 90 minutes instead of 2.5 hours to triple. Several of the people on The Fresh Loaf reported success using SAF instant, which is what I purchased. I did not do any folding with this recipe, just stretching it out and flipping it over at the very end. I did do one batch with the dimpling technique Nancy Silverton talks about in her book and that just resulted in deflated loaves.

By: Frieda

Frieda — Fri, 26 Jun 2009 23:29:42 +0000

Beautiful bread! I have made ciabatta twice before and just made it with Peter Reinhardts recipe that calls for instant yeast. It think it rose too quickly at my high altitude, and when I went to stretch and fold it, it pretty much deflated and I didn’t get those beautiful holes like you did. Did you use active dry yeast?

By: Susan/Wild Yeast

Susan/Wild Yeast — Fri, 26 Jun 2009 04:14:09 +0000

Thank you for a hilarious write-up to compliment your gorgeous loaves!

By: jackie

jackie — Thu, 25 Jun 2009 05:39:35 +0000

so much deliciousness!!!!! helped that you have awesome toppings. like those tomatoes =D

By: joehopfield

joehopfield — Thu, 25 Jun 2009 02:07:51 +0000

What about me? I don’t have a fancy mixer like that. Can you make Scott do it manually and report on the funny noises he starts to make after 20 minutes? thx.