kateq's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title 
| Date | Rating
Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers
By Daniel Leader, Lauren Chattman
W.W. Norton & Co. - 2007
Black Olive Cheeks (Puccia) : page 179
The only drawback to this quite delicious bread is its color--the black olives give the dough a less than beautiful grayish hue. This recipe makes great rolls or a few loaves--when baking it in loaves, I use bannetons. I have found a slightly higher oven temperature works well for loaves. The name "cheeks" is apt-- while there's good chew, there's also a very pleasing softness to these rolls/loaves.
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Ciabatta : page 218
I've made this three times now and every time the result has been perfect. The instructions are very clear and precise. I made mine in my stand mixer and did follow the directions for a relatively long kneading which makes me think that making this by hand would be really laborious. A touch more salt is a good add.
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Ciabatta Rolls : page 221
I really love these rolls. As I wrote in my review for the Ciabatta Loaf, the instructions are precise and the result is terrific. These rolls are quite delicious and have a surprising shelf life--really stay moist for more than a day or two. A touch extra salt is a good add. Edited to add that the rolls do beautifully in the freezer -- just defrost on the counter briefly then warm them in the oven.
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