alimac23

Pork belly Bao buns again tonight, I love this meal! Sent from my iPhone using Tapatalk

I spun another chicken at the end of last week, the chicken and pumpkin in the same basket works really well! Sent from my iPhone using Tapatalk

Beautiful looking ribs mate!! Sent from my iPhone using Tapatalk

Thanks Steve, it turned out great! Sent from my iPhone using Tapatalk

Beefies and fresh crayfish tails tonight for dinner, both were superb! Sent from my iPhone using Tapatalk

Wow that looks superb! Have a great day mate. Sent from my iPhone using Tapatalk

Pizza tonight, first time trying the overnight dough from the pizza bible, I’ll definitely be using that recipe again! Sent from my iPhone using Tapatalk

Sausage rolls for lunch and over the Xmas break. Sent from my iPhone using Tapatalk

Home made ciabatta yesterday again for lunch, followed by the trusty chicken and veg for dinner! Sent from my iPhone using Tapatalk

Thanks guys, I love baking bread and the KK has been both an inspiration and an integral tool to take my baking further. I’ve still got a long way to go, but I know I can get there now with such a capable bread oven! Sent from my iPhone using Tapatalk

Happy holidays Dennis, have a great time! Sent from my iPhone using Tapatalk

More ciabatta bread today, I poured water in the pan on the main grate and it generates steam for a good 5 minutes, really happy with how these turned out. Sent from my iPhone using Tapatalk

Yum Tony!! That looks amazing. Sent from my iPhone using Tapatalk

Thanks everyone, I got lucky with that piece of steak, it was a $13 cheap from Aldi but it was great! Sent from my iPhone using Tapatalk

Reversed seared rump with jacket potato for dinner tonight. Sent from my iPhone using Tapatalk

I done my maiden rotisserie cook this evening, I decided to cook both the chicken and pumpkin using the rotisserie and for a first attempt they were both a success. I started off with the chicken indirect and the pumpkin direct over the coals. Once the pumpkin had cooked, I removed the basket and flipped the chicken over the direct side to finish cooking. Another 25 minutes or so and we had this. And unfortunately I was looking forward to it so much I forgot to get a completed cook pic, but here is a piece plated. Sent from my iPhone using Tapatalk

Wow that looks sensational! I’d love the recipe if you are willing to share it? Sent from my iPhone using Tapatalk

Fantastic! I love Cape Grim beef, definitely my favourite! Sent from my iPhone using Tapatalk

Wow, home made crackers! I’m definitely interested in these, my wife and I eat a fair few crackers with cheese and making our own has been on the cards for a while. How easy are they to make, and how long do they stay crisp for Mac? Sent from my iPhone using Tapatalk

Hey Bruce, different breads for different crumb. You’ll hear them described as tight, medium and open (possibly others too) It’s part of the characteristics of a loaf style. Ciabatta should always have an open crumb. Something like a sandwich loaf or French style country bread have a very tight crumb. You can basically gauge it by the size of the holes in the bread. Sent from my iPhone using Tapatalk

Thanks Mac. It was indeed a very fun bake Sent from my iPhone using Tapatalk

Hey Bruce, thanks very much for the kind words. The crumb in bread terms means the white part inside the loaf, when you slice a loaf of bread you can tell a lot about how the proofing went by the crumb. If you have a look at a classic ciabatta bread it is characteristically defined by the big, open holes in the inside of the loaf (the crumb), like this (circled in black) Then compare that to mine today: It’s all a part of the journey, but the crumb is a good way to look at a loaf and see how successful the overall fermentation was and the lovely big holes in the crumb are a great thing to aim for in a ciabatta loaf. Sent from my iPhone using Tapatalk

Inspired by Macs rolls, I made some loaves of ciabatta this morning. This recipe usually makes two large loaves but I split it down into 4 smaller ones this time. The dough for Ciabatta is incredibly well hydrated, so much so that it very hard to handle until the gluten develops after a few stretch and folds. With the bench, my hands, and anything else in close proximity covered in semolina I managed to shape the dough into 4 rough loaves. Whilst they went through the final rise, I got the KK up to temp, today that was 220c Once lit I setup the KK with a pan on the lower grate that’s not visible in the pic, a sheet pan on the main grate and some pizza stones on the upper grate. I wanted to cook all 4 loaves at once whilst using the pan on the lower rack to generate steam when water is poured in. Halfway through the bake the loaves are starting to take on a bit of colour and have risen nicely with help from the steam. I moved the bottom leaves up to the top to take advantage of the dome heat for browning and finishing the loaves off. Another 15 minutes and the loaves were done. Then the agonising wait for them to cool. And finally.... we get to slice. The crumb isn’t as open as I would have liked, next time I’ll let the final proof go longer, but still a super tasty loaf. Sent from my iPhone using Tapatalk

Same here, I like that design a lot. Sent from my iPhone using Tapatalk

Beautiful looking rolls Mac, I can almost smell them fresh out of the oven! Sent from my iPhone using Tapatalk