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bigmike&nan : While I had the dough hook portion of the process going I made this little snack for my breakfast: thin sliced filet mignon, tomatoes and brown mushrooms on a warmed ciabatta roll with home made tarragon mayo. WOW...

I am going to put off another batch until next week... I head another batch of sour dough calling me. I'm thinking rolls would be nice to have with tonight's dinner of chicken soup! Yours keep coming out looking FABULOUS!!!!!!

That place looks amazing mike! I made a loaf of italian bread for dinner tonight, and I have the used mixer bowl with all the left over dough bits... I've always been told that's the best to make sourdough in. I am going to do a search and see what I come up with so I will have some to bake...

I have to admit, I never bother with the other recipes because of the over night wait for the starter. (Which reminds me, I WILL do that for sourdough as its my FAVORITE ever!!!) So this recipe of course got my attention ASAP, and I WILL be doing this regularly. So Mike, do you store these a...

Do you think storing it in a brown paper bag would work?

Quote: I wish I knew, I put them in a ziplock bag and the crusts softened.

Quote: Here's what I did. I baked earlier on before the bread. I opened the oven and let it cool. Once my oven temp gauge was under 100 (where it starts) I put the dough it and don't close the oven door all the way for 30 minutes. Worked like a charm.

We gee... sorry I didn't photo guys! Total DRAMA over here! I will get not so great photos shortly of the last of the bread. 1/2 of it got given to the neighbor for coming to our rescue. This evening my cat caught a wild bird and I had to pry it free... now I'm busy nursing it and figuring out...

Hmmm... my first batch that I thought I messed up seemed very dense. My second batch, when I realized I didn't mess up the first batch, was much more airy, but no big air pockets like I saw in some of yours. The inside was nice and chewy, and I really enjoyed the texture of the crust! We will...

bigmike&nan : Well I couldn't wait until dinner. I've had almost a whole loaf of the bread with butter. One observation tho: I did not get the typical airy structure common in ciabatta - I am sure due to the hectic stuff outside I didn't truly following the prescribed knead time. The bread...

bigmike&nan : Looking good VFEM For any of you that haven't got them on the sheet pans, this is what I told Al in a PM: Listen just flour up your board real good when you turn the dough out, and flour the tops real good, slice your portions and then have the sheet pan RIGHT THERE and gently...

Going in the oven now.

Mine are rising in the warm oven (since I have 2 batches)

Ok, well it is in the middle of its 20 minutes dough hook beat down. Looks like I'm going to have a good 2 batches then. Must being going to share with the neighbors! LOL

I am NOT getting any pancake like batter... I've done 2 batches of the dough, and its THICK and STICKY and almost the consistancy of my biscotti batter. What am I doing wrong? I followed the measurements to a T!?

bigmike&nan : Ok, got mine baked off, the house smells great. The rolls look really good too. I can see a chinese chicken salad sub in my wife's future. LOL http://i226.photobucket.com/albums/dd80/mikennansourhouse/163791_489932812238_700647238_5986296_3099169_n.jpg I have this thing where I...

Way to go Mike! As soon as I'm done with my cleaning for the day I am going to start this as well. Would love to have subs for dinner. I need me a vegetarian version... but hubby has some left over slow cooked pulled pork waiting on his!

I'm a little off on visualizing what you are saying as well. I may go ahead and risk it anyways. I always love a good ciabatta bread... but I usually fail at my attempts. So if I give this a whirl today, I will post the outcome here.