i have just made this! well, the first bit anyway, now to let stand for the 18 hours then cook, am very excited, hope it turns out well! my cooking is crap at the best of times, but thanks to the awesome, easy recipes on there i am getting better :)
This is quite a different bread Harrislucinda and worth the effort. The actual Making isn't really any more onerous than your breadmaker its just that there is a very long proving time when it sits in a bowl and you go about your life as usual.
Making bread is a very satisfying experience however you do it :)
somersetting,
Jun 10, 7:53am
Mmmmmm.can't wait to try this recipe. Aro Bakery (down the road) does a delicious Honey Ciabatta, can anyone tell me if I can just add in some honey as an 'extra' ingredient. Thanks.
Fine, then give us your recipe and we can all save lots of time :)
beaker59,
Jun 10, 10:26am
What really makes Ciabatta is a high water content and lots of glutin development if you add honey then I am guessing then you will end up with a shorter proving time because of the extra sugar. This is still good, though you will have to knead it somewhat to compensate for the shorter proving.
The no knead method is really a cheat as origonal genuine Ciabatta would be a similar water content but using sour dough yeast starter and kneaded well.
oooooowwwwww,
Jun 10, 10:07pm
time to put my bread in the oven! gosh i hope it works, seeing as its such an easy recipe would be really embarrassing if i mucked it up lol
kobec9,
Jun 10, 11:32pm
I want to give this a go.I have edmonds active yeast or breadmakers yeast.will either work!
mine have just come out of the oven, BEAUTIFUL! had to cook it a bit longer and hotter (gas oven, not fan forced) but thats all good. the crust is really crunchy though, is that how its supposed to be or does that mean its slightly over cooked!
beaker59,
Jun 11, 12:45am
Mine is usually pretty crunchy(I like it that way) but if too crunchy then just put a teatowel over the cooling bread when it comes out of the oven. Yes getting used to your oven and the time/temp is important.
beaker59,
Jun 11, 12:51am
Sounds good I don't have a breadmaker wonder how long I would Knead for though sounds similar to another loaf I used to make years ago.Breadmaking is a relaxing exercise and always worthwhile what ever the recipe or method.
harrislucinda,
Jun 11, 7:01am
beaker59noneedtokneadsocanthelpthere
griffo4,
Jun 11, 7:32am
Beaker59 l have been looking at sour dough starters and recipes all day and l was wondering if you mind giving me a quick run down on starting a sour dough l have read so much that l have got confused and there were so manyways but you seemed to have it sorted along with pickles l am not sure how long ago you were making it so hope you don't mind
beaker59,
Jun 12, 5:06am
Griffo I can't claim to be an expert but have been doing it for a while now so could offer some amatuer advice. Coincidentally I did have to restart my starter a few months back as I stopped baking bread for nearly a year.
just mix flour and water into a thin batter and leave in a covered jar on the kitchen bench start small and keep an eye on it add a little extra flour and water every few days (you will eventually have to throw some out to make room in the jar) until you start to see some fermenting in the jar this will be bubbling gas smell like bread or beery etc then start emptying out half the mix every day and replacing with flour water batter after a while(faster in summer but could take a week or two maybe longer in the winter) then you should get a nice active starter you can now store in fridge to slow down when you aren't baking or use and replace regularly.
To bake this is the simplest recipe which I generally use 1 cup starter 1 cup warm water 1 and a half cups white flour 1 and a half cups wholemeal flour 2 teaspoons of salt and a couple of tablespoons of good oil (olive is nice) ½ tsp of sugar Add all ingredients to a bowl, add half the flour and leave overnight next day add the rest of the flour and knead for 3 minutes allow to double in size knockdown and knead again then put in a loaf pan when it has doubled bake at 150 dregrees for 5 min for a good crust you can put some water in a tray in the oven to steam it up a bit.
Its quite easy really if you have any questions then just ask. I will try to help but I am sure there will be someone more knowledgable along and we can all learn a bit more.
buzzy110,
Jun 12, 7:04am
Beaker has nailed it. Excellent advice and recipe.
griffo4,
Jun 12, 7:13am
Thank you so much Beaker for taking the time to post that advice it made it easy to understand Just one question is that oven temperature 150C or is it a typo! Off to find a large clean jar and sterilise it and start off l think l read somewhere to mix up 1/2 cup of flour to 1/2 cup water around 28C! Great to see you here as well Buzzy
buzzy110,
Jun 12, 7:34am
Hi griffo. I think, upon reading the baking temps and time that maybe beaker could clear up his mistake. I bake my loaves at 220C for 30 mins then lower the temperature to 200C for a further 30 mins. I even remove the loaf from the pan for the last 30 mins because I love my crusts crunchy.
beaker59,
Jun 12, 7:37am
Hey Buzzi resurection is a wonderful thing EH!
Griffo I don't think its necesary to go half a cup really but thats the aproximate ratio if you overfeed then it possibly works quicker but you also end up with buckets of goop to dispose of :)
Yes sorry temp should read 180c and thats fan bake. Don't know where the 150 came from! Time is 45min too my keyboard 4 key has died and I have to cut and paste it from else where, keeps you on your toes :)
griffo4,
Jun 12, 10:38pm
Hi Beaker l started with the 1/2 cup and l realise l will only mix up a smaller amount to feed it and with the heat in our house l think it will start up fairly quickly Thanks for correcting the temps l thought it was a bit cool for bread
Thanks for your input Buzzy, greatly appreciated
l started 2 loaves last night one with wholemeal flour using your recipe and the wholemeal loaf really puffed up overnight compared to the all white flour one so looking forward to hot bread for lunch with crunchy crusts
l have been putting a small bowl of boiling water in the oven just before l put the bread in The best part l like about this bread is that it is like the bread l grew up with that stuck to your ribs for hours and you didn't need to eat half a loaf to fill you up, and the taste is like l remember, real food, slow food
griffo4,
Jun 12, 10:56pm
Sorry but one more question do l fed it something tonight which is 24hrs and do this for the next few days!
beaker59,
Jun 13, 4:23am
Yes feed regularly but in the early stages when there isn't much activity then theres not allot of point getting carried away as you are only making the batter bigger. Once you start getting activity then feeding becomes imperative as you are building the colony of bacteria.
Does that make sence.
I haven't started one in winter but I am guessing there aren't as many wild yeast floating around and the mixture is colder so it may take a while to start off. If you have a friend who has one then borrow a teaspoon of starter from them as a kickstart or I suppose if you are keen I could post you some I have done that in the past succesfully.
griffo4,
Jun 13, 6:35am
l have a thin watery layer on top but it still smells like batter so l will put a small amount in and stir lt is very hot in our kitchen at present and most of the time it sits round 20C so will see how it goes thank you for your input it is greatly appreciated
deus701,
Jun 13, 9:43am
Don't get discouraged if it becomes a pool of water. I have seen a bucket of black, greyish liquid that resembles dirty pond water being 'brought back to life'.
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