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Unread 07-19-2009, 08:48 PM   #11
cmcadams
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Quote:
Originally Posted by Desert Dweller View Post
Ya did good on that Ciabatta Curt. I have some bakery experince and I can seethe light and airyness to the formed cells which is an indicator of a properly done ciabatta. Try a breakfast sandwich on one and you'll be amazed...
Any hints on how to get bigger holes in the crumb? Too much kneading?
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