Well it is not Pandera. It was not bad but not good. There should be that sour taste to it and there was none. It was more frenc bread than ciabatta. I think the only way to really get that is to use a starter or sponge.

Reviewed On: Dec. 4, 2009

Read this first. You will need to add more flower. I always make the recipe to the letter befor passing judgment. I have Done the flower by weight and by volume. So either use 3/4 cups water or 2 1/2 cups flower to get to the right texture. Now that that is said, I will say that this is the best dough I have ever tasted. Wow it makes a great pizza. You can strech it thin like New York and get two Pizzas from it or you can make a thick crust pizza by using the whole ball.

Reviewed On: Nov. 25, 2009

Well, what can I say that everyone else is not saying, it was great! It was hard not to go off on my own and try adding somthing to the recipe or cut back on others, don't. I always like to try the dish just as submitted for the first run and then I will make it my own. I really have to say the only change for the next rack will be to omit the second tsp of salt that goes straight on the meat. But I will keep the salt recomended in the bread crumbs. By the way it was the first time we have ever had a rack of lamb, I was not really ever big on the tast lamb, until now.

Reviewed On: Apr. 6, 2009