Recent content by radicalkat

Possible solution! Hey folks, Someone suggested to me that I was misting the baguette with too much oil before the final rise. I don't mist the baguette, however, I do liberally coat the dough ball with oil before I put it in a bowl for the initial rise. This could be the culprit. I'll...

Hello, I've been trying my hand at baguettes lately. I follow the recipe in Peter Reinhart's "Breadbakers Aprentice." I bake in a gas oven with a pizza stone. The bottom of my bread comes out with great color, but the top is sort of chalky looking. It tastes and feels great. Nice crunch...

Thanks! Thanks to all who've replied to my question! I'm going to try forming the loaf on parchment paper and transfering it to the stone that way. I'll let you know how it turns out!

Hello, I've been dabbling with ciabatta recipes lately. Many say to bake it on a pizza stone. However, the dough is so wet, I'm not sure how to get it onto a piel and then onto a stone. Any suggestions on how to get the risen and formed ciabatta dough onto a stone for baking? Thanks!