[chrissie B]

That sounds yummy i did a small loaf once with ginger and orange and that made lovley toast as well , i love making tea cakes they allways go quick i just need to practice the ciabatta buns so they have some holes they tase good but need some holes .
chrissie b

[oldgrunge]

To make ciabatta rolls ( or loaves for that matter ), you need to keep the air in the dough. So after it's first rising it needs as little handling as possible. That's why you give ordinary bread a second kneading, to get rid of the air and therefore , the holes.
So by handling the dough to form rolls you get rid of the air - no holes! Try forming the rolls after the first kneading, though you may need something like Yorkshire pud trays to keep the shape as ciabatta dough is very wet.

[chrissie B]

Thinking on that i have one of those loaf tins maybe i could just pour the dough into it and let it rise in there or like you say yorkshire tins would make a nice shape .
chrissie b

[chrissie B]

A lovley crunchy loaf and 9 cheese baps today , was finding if i oil the tin my bread isnt colouring below the tin ive buttered the tin today and its got some colour ..
chrissie b

[chrissie B]

Got a new recipe for my loaf which i think could be the one i stick with at last ,it has a little oil in it and 400g bread flour with 100g of oo flour seems to work  for me .
chrissie b

[oldgrunge]

Got a new recipe for my loaf which i think could be the one i stick with at last ,it has a little oil in it and 400g bread flour with 100g of oo flour seems to work  for me .
chrissie b

I think that's one of the joys of bread baking, when you tweak recipes to your own tastes. Even better when others enjoy it!

[chrissie B]

I didnt tweek this one it was on a flour site just seems to work for me , ive got to master the ciabatta becausse i love ciabatta buns .
i do a CHeese bap they are nice as well .
chrissie b

[oldgrunge]

Made some sourdough baguettes, and pain de noix ( French bread with walnuts ) to go with the cheeses on Boxing Day. Personally I thought the sourdough was brilliant with cheese.

[chrissie B]

Havent tryed sour dough do you have to do a starter over night in thr fridge.?
chrissie b

[mumofstig]

The sourdough bread/starter thread is here ; )

http://chat.allotment-garden.org/index.php?topic=99620.msg1105620#msg1105620

[New shoot]

That was nice reading through that old thread again    I must get Augustus out of the fridge and make some sourdough bread.  He's still going strong, although I haven't made bread from him for a while.

I've got roasted pumpkin and stock in the freezer and plenty of cheese left from Christmas.  Pumpkin soup with sourdough and some good strong cheese is a lunch worth preparing in advance for 

Made some sourdough baguettes

Any chance of a recipe Oldgrunge?  These sound great 

[oldgrunge]

Certainly, Newshoot.

To make 2 medium sourdough baguettes.
375g. strong white flour
250g sourdough starter
1 1/2 tsp. salt ( I used ground rock salt, but think ordinary would be fine)
Approx 200 mls. tepid water

Place flour, starter, and salt in a bowl and mix.
Add water until you have a soft dough, not to soft or it won't hold it's shape.
Knead for about 10 mins.
Leave to rise for about 10 hours ( I leave overnight)
Knead again for a few minutes and form into two baguettes ( I use a baguette rack )
Make some diagonal slashes across top of baguettes.
Leave to rise again for about 6/7 hours, or until you think it's ready. if covering with greased cling film, try to keep it from resting on the loaves or it may stick.
Place in pre heated oven and bake for about 40 mins. at 200 deg. ( Fan oven)

Take it out when baked, and await invite to try the delicious sounding soup!

Incidentally, does anyone know why the emoticons won't work on my laptop, they work ok on my I pad?

[New shoot]

Thank you for the recipe   

and await invite to try the delicious sounding soup!

Well I always make a huge pan full to last a few days, so there will be plenty spare     

[chrissie B]

When your leaving to rise for this length of time is it in or out of the fridge .
chrissie b

[Blackpool rocket]

I'm a bit new to bread making, I made a loaf yesterday & it rose well. It had been proved & knocked back.
It rose even more in the oven & looked good.
However, it's impossible to cut, it's so soft.
Is this because it wasn't kneaded enough?

Br