tag:blogger.com,1999:blog-7173052990851751381.post4074963471846578651..comments2024-03-29T02:17:29.023-04:00Comments on Food Wishes Video Recipes: Whole Wheat Ciabatta – Not Bad, Which is Great!Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-7173052990851751381.post-59909583877005680102017-11-05T11:53:08.489-05:002017-11-05T11:53:08.489-05:00Can the sponge method of the whole wheat ciabatta ...Can the sponge method of the whole wheat ciabatta be used for the classic ciabatta? Does the fermentation time change, less or the same 18 hours? Joehttps://www.blogger.com/profile/00987048943381306234noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33558416521814558222017-11-05T11:49:19.696-05:002017-11-05T11:49:19.696-05:00Hi! Can this sponge method be used for the classic...Hi! Can this sponge method be used for the classic ciabatta? Does the fermentation time change,say 12 to 18 hours or does it remain 18 hours? Hope to hear from you.Joehttps://www.blogger.com/profile/00987048943381306234noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56518557905471677982014-11-08T14:32:49.953-05:002014-11-08T14:32:49.953-05:00Hi
My bread has a thin chrom.
I spray water in the...Hi<br />My bread has a thin chrom.<br />I spray water in the oven and the temp' is 230 deg and still the chrom is thin.<br />What do you suggest to make a thicker chrom.Anonymoushttps://www.blogger.com/profile/07119704605058156069noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39329478252630847912014-04-10T15:00:35.661-04:002014-04-10T15:00:35.661-04:00The bread came out awesome...but there's somet...The bread came out awesome...but there's something I can't figure out. When my bread came out of the oven, the crust was perfectly crispy on top. But by the time it cooled and was ready for dinner, the crust had softened up considerably. How do you keep the crust crusty?Anonymoushttps://www.blogger.com/profile/06612511761240481337noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80530596266654461992014-03-09T11:01:49.872-04:002014-03-09T11:01:49.872-04:00May I suggest white whole wheat flour? It's ...May I suggest white whole wheat flour? It's lighter and milder than regular whole wheat flour and every bit as nutritious.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61758791760136390452014-03-07T17:29:28.628-05:002014-03-07T17:29:28.628-05:00No, no interest! I don't need that kind of str...No, no interest! I don't need that kind of stress. :)<br /><br />I just buy your standard grocery store whole peppercorns! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22629075997477328262014-03-07T17:29:24.409-05:002014-03-07T17:29:24.409-05:00No, no interest! I don't need that kind of str...No, no interest! I don't need that kind of stress. :)<br /><br />I just buy your standard grocery store whole peppercorns! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46505321869861950002014-03-07T14:43:04.623-05:002014-03-07T14:43:04.623-05:00Two unrelated questions chef,
Have you ever done ...Two unrelated questions chef,<br /><br />Have you ever done any TV spots like a morning show or news? you should.<br /><br />What kind of <i>freshly</i> ground black pepper do you use? tellicherry?Bloggerhttps://www.blogger.com/profile/09798347732764217947noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14208117850922581312014-03-06T20:50:45.522-05:002014-03-06T20:50:45.522-05:00You may find this interesting Chef, I've been ...You may find this interesting Chef, I've been using your no-knead ciabatta recipe for the past nine months at my café. We're sort of a health café, so I make the dough half white half wheat, just like that. The dough is made fresh every day. I shape them into buns and use them for sandwiches. The customers love it.Anonymoushttps://www.blogger.com/profile/05040235392413139566noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-88986185637327240802014-03-06T11:40:03.796-05:002014-03-06T11:40:03.796-05:00Sebas, sorry, no idea! I've never used an oven...Sebas, sorry, no idea! I've never used an oven with that feature. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40426495952602210582014-03-06T11:15:40.256-05:002014-03-06T11:15:40.256-05:00You can shape into any size you want! Just adjust ...You can shape into any size you want! Just adjust cooking time for smaller rolls. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60184241722705843782014-03-06T01:50:32.112-05:002014-03-06T01:50:32.112-05:00Putting in a small amount of pre-boiled water for ...Putting in a small amount of pre-boiled water for the first five minutes of baking usually works for me. I hear it's so that the forming crust stays moist enough during the expansion period and doesn't crack.<br /><br />Whenever I use seeds in bread, I use sunflower and pumpkin. Not only are they delicious, they add a lot of texture to the crumb and crust both.<br /><br />Rye is an interesting addition. It can be super delicious when properly fermented, but on it's own it is really dull and makes working a dough a nightmare, seeing how it forms absolutely no gluten at all and sticks to <b>everything</b>. <br /><br />Finland has myriad varieties of bread that uses 100% rye flour and the most popular commercial bread here is a flat rye rectangle that has readily separable top and bottom halves.Unknownhttps://www.blogger.com/profile/07800679703304148235noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62736366208444996102014-03-06T01:46:08.072-05:002014-03-06T01:46:08.072-05:00Thanks for this Chef John! But what would I need t...Thanks for this Chef John! But what would I need to do if I wanted to make smaller loaves for individual sandwiches for example?Matt_W.https://www.blogger.com/profile/17349907186742746863noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37330070051146050052014-03-06T01:44:19.909-05:002014-03-06T01:44:19.909-05:00Thanks for this Chef John! But what would I need t...Thanks for this Chef John! But what would I need to do if I wanted to make this into smaller loaves?Matt_W.https://www.blogger.com/profile/17349907186742746863noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72780208408435475922014-03-06T01:16:22.738-05:002014-03-06T01:16:22.738-05:00I frequently use your "no-knead" recipe ...I frequently use your "no-knead" recipe but I bake it differently. I plop the mass into a screaming-hot, large, cast iron pot and bake it covered for 30 minutes at 500F and an additional 15 minutes uncovered. The trapped steam makes for a better crumb and the pot helps shape the loaf a little bit. I plan to try this version soon.Robertohttps://www.blogger.com/profile/06011557734566610137noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45142137943117242192014-03-06T01:07:48.413-05:002014-03-06T01:07:48.413-05:00What percentage of humidity should I use in my ove...What percentage of humidity should I use in my oven?Anonymoushttps://www.blogger.com/profile/16456687286689102287noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86209581395482206042014-03-06T01:06:47.124-05:002014-03-06T01:06:47.124-05:00I have access ti an oven with humidity control, Wh...I have access ti an oven with humidity control, What percentage should I use?Anonymoushttps://www.blogger.com/profile/16456687286689102287noreply@blogger.com