[compostqueen]

I made this yesterday. Had some for breakfast this morning. It's soft but the crust is crisp.  Very good texture. I'm dead chuffed with this as it's the most professional-looking loaf I've baked I think. It's Paul Hollywood's knot loaf.  It was very easy and it's going to be one I make again for sure

[gtdevon]

Do any of you bakers out there have a tried and tested recipe for ciabatta?  I have used about four different recipes so far, and not one of them has worked. I know it has to be a very wet dough, but I always seem to end up with something that is so wet that it just oozes into a puddle instead of being vaguely ciabatta shaped.  I'm almost on the verge of giving up.

This one may work for you,note no2 in the Instructions.Good luck.
Geoff

http://www.kingarthurflour.com/recipes/rustic-italian-ciabatta-recipe

[gtdevon]

I made this yesterday. Had some for breakfast this morning. It's soft but the crust is crisp.  Very good texture. I'm dead chuffed with this as it's the most professional-looking loaf I've baked I think. It's Paul Hollywood's knot loaf.  It was very easy and it's going to be one I make again for sure

Should taste as good as it looks.

[jaydig]

Thanks very much for the link, gtdevon.  I'll try this one tomorrow and let you know if it works for me. 

[chrissie B]

That looks very nice well done .
im at this moment sitting on a batch of teacakes ive never had to wiait so long for them to prove i started at 1.30 makking the dough and here i am at 6.15 waiting for the first rise looks like im going to be here all night waiting , they are rising but soooooo slow .
chrissie b

[compostqueen]

Hopefully the slow rise will mean more flavour

[chrissie B]

Well finally got them in at 11.30 they looked ok but well past my bed time .
chrissie b

[chrissie B]

Latest attempt with new recipe and shape
Chrissie b

[chrissie B]

Anyone used the writs ciabatta mix ive just tryed one to see where i was going wronge,  ive been told itsa very wet mix and my first attempts were just that , the mix was soft and sticky but not as wet as my attempt , ive made buns with mine and they look good , i dont know what they have in them but it was very quick to prove i was expecting a good while as the ones i did from scratch took an age .
chrissie b

[grendel]

I have had some bread mixes where I used too much water and too much yeast that have ended looking like a crumpet (but still tasted nice)

[chrissie B]

Even with the mix there wernt many holes but they did look the part ha ha and tasted nice i will just have to be happy with that.
chrissie b

[chrissie B]

Got a lovley recipe for stottie buns they puff up lovleyand taste great a stottie is quite a dence bread these are much nicer having one in the morning with lots of bacon and tomatoe sauce .
chrissie b

[mumofstig]

I often make these stotties (recipe from Feed your family for £20 on FB) They're so easy 

14oz strong white bread flour,
2 tbsp oil, 1tbsp milk powder,
1/2 tbsp salt, (the recipe says 1 tbs - bt I reduced it)
 1/2 tsp sugar
11g packet yeast (or 1 level tbsp if using a tin)
250ml half milk & half boiling water.
Mix together the yeast, sugar & Luke warm water/milk mix. Cover with cling film & keep in a warm place.
When the mixture has a frothy top, it's ready.
Sift your flour, milk powder & salt together into a bowl then sprinkle over your oil. Make a well in the centre, then pour in your yeast/sugar water.
Mix until combined, if sticky, sprinkle more flour in. Knead until shiny & springs back when pressed.
Cover with a tea towel, somewhere warm, leave to double in size (could take anywhere up to an hour)
knead again to squeeze out the air, then roll out to desired thickness, use a "proper" pint pot to cut out circles. Place on a baking tray then leave to double in size.
Bake for 12-15 mins @ 180 gas 4.

[Blackpool rocket]

OK...you'll have to forgive me...it's Saturday night , but what is the significance of milk powder?.....I see my bread maker book uses it in all the recipes, but why?

Br

[mumofstig]

Milk – Many bread recipes include milk powder to develop, sweeten and soften the crumb structure. It is not an essential ingredient.

https://www.dovesfarm.co.uk/resources/bread-machines/