Jump to content


Welcome to the eGullet Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Catalan style bread

Started by KennethT , Apr 09 2012 02:09 PM
Bread

  • Please log in to reply
4 replies to this topic

#1 KennethT

KennethT
  • participating member
  • 708 posts

Posted 09 April 2012 - 02:09 PM

I'm on the hunt for "Catalan" style bread - I don't know what else to call it... I guess it's sort of like a ciabatta, but very light with a crisp crust - not dense or chewy.

#2 weinoo

weinoo
  • host
  • 5,731 posts

Posted 09 April 2012 - 03:11 PM

Despana sells a Grand Daisy bakery ciabatta-type bread, which they also use for their sandwiches. It has a lighter crust than the other ciabatta I buy around town.

Mitch Weinstein aka "weinoo"
Host, eGullet Forums
mweinstein@eGstaff.org
Tasty Travails - My Blog
My eGullet FoodBog - A Tale of Two Boroughs
Was it you baby...or just a Brilliant Disguise?

#3 Joe Blowe

Joe Blowe
  • participating member
  • 640 posts

Posted 10 April 2012 - 12:25 PM

I don't speak/read Spanish, but maybe the name of what you seek is buried somewhere on this page:

http://www.francisco...ndexrecetas.htm

Panecillos de Viena perhaps?

Edited by Joe Blowe, 10 April 2012 - 12:26 PM.

So we finish the eighteenth and he's gonna stiff me. And I say, "Hey, Lama, hey, how about a little something, you know, for the effort, you know." And he says, "Oh, uh, there won't be any money. But when you die, on your deathbed, you will receive total consciousness."

So I got that goin' for me, which is nice.

#4 KennethT

KennethT
  • participating member
  • 708 posts

Posted 10 April 2012 - 12:42 PM

Thanks for the responses so far... Weinoo - I knew that Despana used a ciabatta for their bocadillos, but I haven't tried them yet and didn't realize that they were different than the standard ciabatta (which has a more dense, chewier crust). I actually had a very nice version at Boqueria recently which had a nice, crisp light crust, but I neglected to ask them for their source.

Thanks for the info Joe, but if I can source a well made RTE product, I'd rather use that rather than making my own at this point in time... but I'll definitely keep the info on hand in case I get more time and want to have some fun!

#5 Joe Blowe

Joe Blowe
  • participating member
  • 640 posts

Posted 10 April 2012 - 01:40 PM

I just thought maybe the name and picture (click on the bread names) of what you're looking for might be on that page -- but let us know if you take up the fine hobby of baking Spanish bread :laugh:
So we finish the eighteenth and he's gonna stiff me. And I say, "Hey, Lama, hey, how about a little something, you know, for the effort, you know." And he says, "Oh, uh, there won't be any money. But when you die, on your deathbed, you will receive total consciousness."

So I got that goin' for me, which is nice.
Back to New York: Cooking & Baking



Also tagged with one or more of these keywords: Bread

  1. eGullet Forums
  2. → Regional Cuisine
  3. → United States
  4. → New York
  5. → New York: Cooking & Baking
  6. Privacy Policy
  7. Society Member Agreement ·