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3:07 pm
November 19, 2009
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CindyP
| | Hart, MI | |
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| posts 4782 |
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tacky to me i always think of a sticky note………opposite words right reaction……….
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Remember, there are no mistakes, only lessons. Love yourself, trust your choices, and everything is possible. ~ Cherie Carter-Scott
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9:32 am
November 22, 2009
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TXLady
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| Big Chicken | posts 100 |
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The water "warm to the touch" as someone else said and many recipes call for is barely warm and truthfully you need it warmer than that…just shy of being hot.
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11:58 pm
November 24, 2009
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Shells
| | Vancouver Island, British Columbia | |
| Superstar | posts 1184 |
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I made a loaf of bread tonight and set it on top of the stove .. it was warm from having had the oven on. I think it may have been too warm … I could feel the bubbles in the bread as I punched it down and kneaded it again. It really felt like rice krispies in my hands.
I kneaded it until they were gone but wasn't sure what was worse … over kneading my bread or having too many air bubbles.
Also ….. is there a problem with too much warmth when letting it rise? Did that cause the bubbles??
I made Grandmother bread with 1/3 cup of sugar for cinammon rolls. Did the extra sugar cause the bubbles??
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5:27 am
November 25, 2009
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CindyP
| | Hart, MI | |
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| posts 4782 |
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Did the final turn out "holey" Shells?
Dough is going to have bubbles, that is the chemistry, and what allows it to rise. Usually just punching down works fine for me, I don't do any additional kneading, so I'm not sure what additional kneading will do to the outcome.
I'm sure there is a temp that is not good for letting the braid raise…..to the point it starts baking….but in the winter that is where I let is rise, on the stove, with the stove on.
Further up, there is a comment on using a fork to puncture through, to make sure all air bubbles are out……maybe read that to see if it will help you?
You will master this, Shells!
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Remember, there are no mistakes, only lessons. Love yourself, trust your choices, and everything is possible. ~ Cherie Carter-Scott
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5:56 pm
November 28, 2009
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TXLady
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| Big Chicken | posts 100 |
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funny isn't it…she is worried about getting bubbles and I'm worried that I won't have them. I am making ciabatta and I want the holes.
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6:56 pm
November 28, 2009
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Helen
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| Mighty Chicken | posts 203 |
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Oooo, ciabatta…I love ciabatta. In fact, I love bread of all kinds, and it just kills me that I can't eat it any more 
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"Wednesday, play with your food"
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2:55 pm
November 29, 2009
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TXLady
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| Big Chicken | posts 100 |
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Well my ciabatta turned out beautifully and it is wonderful for toast. I had it for breakfast and wow…
 
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8:10 pm
November 29, 2009
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JOJO
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| Big Chicken | posts 22 |
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Hi–due to a shoulder and neck injury, I cannot knead the grandmother bread–had anyone tried this bread in a bread maker–or a very good recipe for good white bread I can do in the machine?
Thank you,
Jo
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8:13 pm
November 29, 2009
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CindyP
| | Hart, MI | |
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I did a Grandmother Bread conversion for the bread machine here
http://suzannemcminn.com/forum…..d-machine/
It works wonderfully!!! Got 3 brothers, a girlfriend, and a sister making it by converting to the bread machine for them!!
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Remember, there are no mistakes, only lessons. Love yourself, trust your choices, and everything is possible. ~ Cherie Carter-Scott
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8:18 pm
November 29, 2009
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JOJO
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| Big Chicken | posts 22 |
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Thank you Cindy, I will try it tomorrow.
I miss the home made bread–the other stuff doesnt compare, at least the birds will eat it.
JO
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8:21 pm
November 29, 2009
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CindyP
| | Hart, MI | |
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Actually, if you just do the dough cycle, then bring it out and let it raise in the pans, it's much lighter than baking in the bread machine. No one will ever know you didn't knead it yourself!!
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Remember, there are no mistakes, only lessons. Love yourself, trust your choices, and everything is possible. ~ Cherie Carter-Scott
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8:22 pm
November 29, 2009
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JOJO
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| Big Chicken | posts 22 |
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Cindy–I forgot to ask, can I do this in the dough only cycle, and finish up in the oven?
Jo
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8:26 pm
November 29, 2009
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JOJO
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| Big Chicken | posts 22 |
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Excellent–thank you so much.
JO
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8:29 pm
November 29, 2009
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Pete
| | WV | |
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That sure is a gorgeous loaf, TxLady! Thanks for sharing it with us.
(Do we have the recipe for that?  )
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Anulos qui animum ostendunt omnes gestemus!
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8:35 pm
November 29, 2009
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CindyP
| | Hart, MI | |
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| posts 4782 |
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She must have snuck that picture in there!! I didn't see it when the ciabatta was done!! That looks SOOO delicious…………yes, a recipe would be wonderful……..I could make some mighty happy people with a loaf of bread that looked like that! 
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Remember, there are no mistakes, only lessons. Love yourself, trust your choices, and everything is possible. ~ Cherie Carter-Scott
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8:44 pm
November 29, 2009
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Pete
| | WV | |
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JOJO – I use the dough hook on the KitchenAide mixer for making and kneading bread dough because my wrists and hands do not take kindly to kneading by hand any more. It really does work great, and to me is easier to clean than the bread machine. But, to each his (or her!) own.
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Anulos qui animum ostendunt omnes gestemus!
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9:27 pm
November 29, 2009
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TXLady
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| Big Chicken | posts 100 |
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I have severe osteoarthritis and lots of shoulder and arm pain from chemo and I still make bread two or three times a week. I use either my bread machine for the least amount of work or my big mixer. both do a great job. I like the hands on that the mixer gives me but the bread machine works just as good on the dough cycle, pop it out and put it in pans and let rise…wonderful
I'll post my ciabatta recipe in the recipe forum…I believe that's the way it's done right?
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9:52 pm
November 29, 2009
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Pete
| | WV | |
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Yep. In "Just Recipes." Joining all the other forum favorites. It will be indexed in due time and join the Community Cookbook from there.
And thank you again for the pic, the description, and agreeing to share the recipe. Hooray! :snoopy:
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Anulos qui animum ostendunt omnes gestemus!
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12:21 am
November 30, 2009
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Linda
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| Mighty Chicken | posts 458 |
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I tried ciabatta once. It didn't turn out anything like that.LOL That is a nice looking loaf Ruthie. Mine was more flat. I threw it away and haven't tried it again. Maybe with your recipe it will turn out for me.
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11:38 am
December 1, 2009
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TXLady
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| Big Chicken | posts 100 |
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I have just started using slack dough and it is fun to work with and I love the results. Ciabatta doesn't usually get too puffed up. This was supposed to be 4 small loaves and I made it into two so mine are larger than usual..
With ciabatta, instead of kneading it, you fold it. It's so slack that it's hard to handle so you put it in a proofing box or on a kneading board and cover it….wait about 30 minutes and without even taking it out of the box, you fold it like you were preparing it to go into an envelope. Flaten it out a bit into a rectangle, fold the top 1/3 toward you, the bottom one third, away from you and the ends toward the middle. You do that about 3 times…It never gets completely flattened out and it rises pretty nicely with lots of nice air holes.
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