Comments for Bao/Bread

Comment on Ciabatta with Kamut by Nat

Nat — Thu, 18 Sep 2008 13:01:54 +0000

Thanks for your kind words, Flo.

Comment on Ciabatta with Kamut by Flo Makanai

Flo Makanai — Wed, 17 Sep 2008 20:37:28 +0000

Just discovered your nice blog, and I like it. Thanks!

Comment on Ciabatta with Kamut by Nat

Nat — Sat, 13 Sep 2008 12:18:06 +0000

Thanks! It’s exciting and interesting to mix and match different flours to make a bread.

Comment on Ciabatta with Kamut by Jude

Jude — Sun, 07 Sep 2008 05:19:55 +0000

Wow that is some serious crust and crumb action right there. So wide open.

Comment on Ciabatta with Kamut by Nat

Nat — Wed, 20 Aug 2008 13:45:49 +0000

Thanks Chavi.

Comment on Ciabatta with Kamut by Chavi

Chavi — Tue, 19 Aug 2008 17:33:48 +0000

What stunning holes!!

Comment on Ciabatta with Kamut by Nat

Nat — Wed, 06 Aug 2008 10:04:10 +0000

Thank you. When I flipped the ciabatta dough over before baking, the two ends were degassed by my hands, so I hope I can do it better. Is degassing unavoidable (can only minimize it)? The dough was so fragile!

Comment on Ciabatta with Kamut by Susan/Wild Yeast

Susan/Wild Yeast — Mon, 04 Aug 2008 19:59:11 +0000

That’s a gorgeous open crumb! And it does not look too flat for what I typically think of for ciabatta.

Comment on Transitional German Style Many Seed Bread by Nat

Nat — Tue, 15 Jul 2008 13:32:22 +0000

Thank you! As it’s German style, so I thought it should have a dense crumb. Maybe I should have changed the name to fit the crumb. :ｐ Anyway it is a tasty bread. Thank you for enjoying over the web!

Comment on Transitional German Style Many Seed Bread by SteveB

SteveB — Mon, 14 Jul 2008 19:27:13 +0000

That is one beautiful loaf! I typically don’t like the texture of traditional, dense German-style breads so maybe this spelt loaf is for me!