October 2006

Sun Mon Tue Wed Thu Fri Sat
1 2 3 4 5 6 7
8 9 10 11 12 13 14
15 16 17 18 19 20 21
22 23 24 25 26 27 28
29 30 31        

Search Il Forno with Google


My Online Status

Photo Albums

Webrings


  • « # blogs that cook ? »


  • Creative Commons License
    This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 2.5 License.

  • Listed on BlogShares


  • Food & Drink Blog Top Sites
    Directory of Food/drink Blogs
    RankingBlogs.com :: Defining Your Blogs Worth: TopSites:

Blog powered by Typepad

« Lazy baker tart | Main | Risi e bisi »

June 02, 2004

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00d83420383753ef00d8345829f569e2

Listed below are links to weblogs that reference Nancy Silverton's rustic bread and breaking my head on ciabatta:

» Rustic Bread mit Sauerteig from Fool for Food
Wie man unschwer in diese Blog lesen kann, bin ich zurzeit in einer Brot-Back-Experimentierphase. Nach den sehr mutmachenden Erfahrungen mit Peter Reinharts Baguette (mit Pâte fermentée) sowie mit Amy's Crusty Italian Loaf sollte es diesmal das Rustic ... [Read More]

Comments

clotilde

Beautiful loaf, Alberto, you truly are the Uber-Bread-Baker!

Alberto

thanks, clotilde. Now I just need to learn to make some of those fantastic jams you talk about and I'll have a gourmet breakfast :-).

Chris  Potter of the Gagliano's & Fiorenza's from Beaumont, Tex.

My grandfather emigrated to Galveston with his parents and family of bakers around 1900. My mom learned how to make "Shavata", probably easier for Texans to pronounce, and i've eaten (and made) the anchovie,onion bread basted with olive oil,topped with a sprinke of cheeze, a hint of red sauce and black olives for color ever since,...even when I was in the Gulf of Tonkin '68, though it had become moldy green by the time i got it.. "Always two loaves" Augustine "Doc" Gagliano would say.

Alberto

Chris, thanks for sharing this nice story. I alwaqys find it fascinating to hear how culinary traditions vary from palce to place. Just one question, when you talk about anchovy onion bread am I right in thinking these two ingredients are kneaded in the dough?

deccanheffalump

Hi Alberto, Whether it turned out to be ciabatta or not it looks very edible.Got to try it as well.
By the way do you know anything about potato yeasts which our bakers still use here? I'd love to know more just for the fun of it.

Alberto

I must admit it's the first time I hear about the potato yeast but it sounds intriguing... something new to try out! Do you have any idea where I could find some basic information on that?

deccanheffalump

I guess I'm just going to have to pester the bakers because they are so cagey about their recipes!! But as soon as I get some more info I will pass it on.

Alberto

Great, I'll be eagarly waiting. Thank you!

Michelle Seitz

I live in Northern Michigan. There are VERY few resources or bakers that produce Ciabatta Bread ~ I looked when I was downstate, and I couldn't find it either. So, I have decided that it is time to find a recipe! I am able to digest Ciabatta Bread, and I miss having a piece of toast. Can you help me?
Thank you for your time.
Shelly Seitz
1370 Ellinger Rd
Alanson, MI 49706
866-813-9901

Alberto

Michelle,

you can find an interesting recipe here.

The comments to this entry are closed.

Content for sale


  • Buy content through ScooptWords

    Creative Commons License

Subscribe to Il Forno