Thread: Ciabatta for gugi and anyone else interested.

I tried your formula and produced an excellent result and just wanted to thank you for all your information and for your expertise.

I just wondered (as the ciabatta formula was so good) if you have a favourite formula for French or Italian Croissants that you would share with us?

Originally Posted by Christopher

I tried your formula and produced an excellent result and just wanted to thank you for all your information and for your expertise.

I just wondered if you have a favourite formula for French or Italian Croissants that you would share with us?

Sorry. No croissant formulas up my sleeve. I am certain that I could come up with a formula from one of my many baking books but I dont have a formula that I devised myself as I have never been a big fan of them. On the other hand I have several French baguette formulas that I can put my name to, but before I published them here I would have to do a little adjusting for the home baker and run a few tests.

Okay. These are a few pictures from a bakery that I used to be in charge of as head baker.
The first picture is the side of one of there delivery trucks with their logo.
second and third pictures show a fully mature ciabatta dough ready to shape for the final proof before going into the oven and how a fully mature ciabatta dough looks as it is gently stretched to check for proper gluten development.
Fourth and fifth pictures are the final shapes proofing on floured linen (Known as "couche" and pronounced like "douche") these are various doughs.
the last few pictures show the final loaves ready for scoring and loading into the oven.

These pictures are of the finished products at Sadie Rose Baking Co:

I hope you are all enjoying this thread and learning a little about bread, also, I know for a beginner in bread making it may seem complicated but its quite simple really. Once you make bread a few times you will realize how simple it all is so don't let any of the information I provided. Scare you off.

Originally Posted by JMS

I hope you are all enjoying this thread and learning a little about bread, also, I know for a beginner in bread making it may seem complicated but its quite simple really. Once you make bread a few times you will realize how simple it all is so don't let any of the information I provided. Scare you off.

I am enjoying the thread....
So what razor do recommend for making the surface
slices on the loaf before baking.

Should it be sharpened on a jNat or a Belgian coti to
be optimum....

Or has the sanitary police mandated a single use
window scraping single edge razor blade.