Bobkat Posted August 24, 2007 Report Share Posted August 24, 2007 Well...I'd love to tell you about my Ciabatta experience on the kk last night, but I got so involved I forgot to take pics...so I guess it didn't happen. Quote Link to comment Share on other sites More sharing options...
Porkchop Posted August 24, 2007 Report Share Posted August 24, 2007 you're learning kat! next step is to take the pics. we all dig food pr0n! Quote Link to comment Share on other sites More sharing options...
Sanny Posted August 24, 2007 Report Share Posted August 24, 2007 Well...I'd love to tell you about my Ciabatta experience on the kk last night' date=' but I got so involved I forgot to take pics...so I guess it didn't happen. [/quote']Well, you can tell us what you IMAGINED happened. Just know it didn't REALLY happen unless there are pics. Quote Link to comment Share on other sites More sharing options...
PaulR Posted September 19, 2007 Report Share Posted September 19, 2007 Started my starter on Saturday (using whole wheat flour) using the instructions in the first post (2 tbps flour + 2 tbps water a day)... I'ts now Wednesday evening and I can't see any bubbles (it does smell sour).... Is this going the right way? Quote Link to comment Share on other sites More sharing options...
LeadDog Posted October 13, 2007 Author Report Share Posted October 13, 2007 Started my starter on Saturday (using whole wheat flour) using the instructions in the first post (2 tbps flour + 2 tbps water a day)... I'ts now Wednesday evening and I can't see any bubbles (it does smell sour).... Is this going the right way? If it smells sour it is going in the right direction. You should have a starter by now. Quote Link to comment Share on other sites More sharing options...
LeadDog Posted October 13, 2007 Author Report Share Posted October 13, 2007 Can I ask how you set up the kk to do bread? tks I put the heat deflector on the main grill and heat it up for about 30 mins. Most of my bread is cooked at 460°. If you have a problem with the botttom of the bread getting burnt then after 10 or 15 mins invert a flat round pan and place it between the bread and the heat deflector. Quote Link to comment Share on other sites More sharing options...
PaulR Posted October 20, 2007 Report Share Posted October 20, 2007 I've baked a couple of bread... Not good enough for pictures yet (so it didn't happen haha! ) What didn't happen (due to my impatience) is letting it raise long enough. I'm finding the first round takes about 24-36 hours to let it double in size then punching it down and letting it rise again (4 hours)..... I baked the bread in the KK twice but it has a great taste but it's a bit too dense.. Anyway I'm trying again this weekend and will let the bread sit for another 24 hours AFTER I punched it done... Does anyone else have similar times? (or is it my starter that's slow; ozzie starter she'll be right) Quote Link to comment Share on other sites More sharing options...
LeadDog Posted October 20, 2007 Author Report Share Posted October 20, 2007 What recipe are you following? The preferment I normally let go over night about 8-12 hours. The ferment is 2.5 hours folded twice instead of punched down. The final rise is 2 to 2.5 hours. My first breads where dense. I think it takes a while for the starter to get to where it makes good bread. Then again I was a complete newbie so it could have been me. The temperature of all your ingredients will change your fermenting time too. Have you considered that? Quote Link to comment Share on other sites More sharing options...
PaulR Posted October 20, 2007 Report Share Posted October 20, 2007 What recipe are you following? The preferment I normally let go over night about 8-12 hours. The ferment is 2.5 hours folded twice instead of punched down. The final rise is 2 to 2.5 hours. My first breads where dense. I think it takes a while for the starter to get to where it makes good bread. Then again I was a complete newbie so it could have been me. The temperature of all your ingredients will change your fermenting time too. Have you considered that? Basically your recipe... 1 cup of my starter with 2 cups of flour (1/4 cup of warm water as my starter is a bit watery...) + oil + sugar + salt... It definitely takes at least 24 hours to double in size. Hmm folded twice...Haven't done that I punched followed by letting it rise again... All ingredients are room temperature and it's about 24 (75F) here at the moment.. Quote Link to comment Share on other sites More sharing options...
LeadDog Posted October 20, 2007 Author Report Share Posted October 20, 2007 Oh well that recipe was back before I knew anything. Here is a better recipe but maybe something you don't want to try just yet. viewtopic.php?t=1393 Grape harvest is going to be over in a couple of weeks and will have some free time on my hands again. There is another sourdough recipe that I really like and I will post it then. Quote Link to comment Share on other sites More sharing options...
