h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Hi Paul

I want to have a go at the ciabatta 'technique'. You say to mix the dough with a palette knife. Does it have to be a palette knife? (I haven't got one!) Could I use a wooden spatula, or do I need the greater cutting ability and flexibility of the knife?

Also, the overnight method of making bread. You use a 2.8 ltr food storer. Is that because it's the exact size required (surely not!)? Sainsburys, very nearby, has a 2.6 ltr, is that big enough?

I have a little fresh yeast that I got just over 2 weeks ago. It's been in the fridge in clingfilm and is still quite crumbly. Still ok? (I did get some more this afternoon.)

Thanks for your help!
Geoff.

Hi Geoff

I would have answered you earlier - but there was a little matter of watching England beat the Aussies at Lord's I had to attend to!

Thanks for the comment about the use of a palette knife. When I started making ciabattas I had a long stiff palette knife which was ideal. However, a table knife is quite adequate and, since I want to simplify my recipes as much as possible, I'll amend my recipe accordingly.

You could try a wooden spatula, but personally I don't like the way dough sticks to wood.

(It's funny, when I'm teaching I occasionally come across a student who quotes the old, "Stir with a knife, stir up strife". They generally use a dessertspoon which isn't half as good.)

The storer size is, as you've gathered, just the size I found in the s/market. 2.6ltrs will be fine.

I've got some yeast in the fridge from Morrison's wrapped in silver foil and 33 days old - I'm just seeing how long it will last. If your yeast is crumbly, it'll be fine.

I'm interested to hear how you get on with the ciabatta (and also the overnight bread). I'm in the process of writing a book, so the more people that test my recipes out, the better.

Cheers, Paul

Thank you Paul, helpful replies as ever.

A book? Good news! With so many threads to scan through, it would be great to have all your know-how in one place! I was browsing bread-making books yesterday and thinking I really don't have a good enough grasp of the basics yet to justify one - and which one anyway? Blackwells in Oxford is a great place for books, with comfy leather armchairs dotted around, so while I wait for your book, I'll keep browsing through theirs.

Alas, my understanding of cricket ends with being able to spell the word correctly, but I'm sure there's much rejoicing in the land. May your celebrations continue!

I have about 20 books on bread - and the ones I turn to most are:

Elizabeth David's English bread and yeast cookery - an absolute must. It's a great read even if you never make a loaf of bread.

The Sunday Times book of real bread - a truly brilliant book - out of print now, but your library might get you a copy. (Bit idiosyncratic - it's croissant recipe uses Granary flour!)

And in no particular order:

The bread book by Collister and Blake
Dough by Richard Bertinet (I'm just starting his book Crust, a Father's Day present)
Bread Matters by Andrew Whitley -tells the truth about what goes into commercial bread
Two books by Dan Lepard - in one of which, Baking with passion, he advocates using bottled spring water for breadmaking.
Plus a few bread machine books, which often have great ideas about new ingredients to try.
And I've got two copies of a book grandly titled The encyclopedia of bread (which it definitely isn't!) - sneakily published in two different formats!

I reached the stage long ago where I stick to my basic methods, but pinch other ideas from whatever source I can. I then tailor them to my requirements.

Working in care homes, as I do, I'm always on the look out for variety - different ways of treating a dough.

Must go, I've a session tomorrow at a Children's Centre in Taunton and I've no idea what sort of a session they want. I need to ring up and find out.

Cheers, Paul

Geoff!

You're all over the place - I thought you'd come back on this thread - but no matter, I've just looked at my ciabatta recipe and you're right, it does require some editing.

(I blame cutting and pasting! Oh, and not proof-reading properly.)

I'll amend the recipe and post it again.

Thanks for bringing it to my attention!

I thought it was worth sharing! Hope you don't mind ... I didn't realise the recipe needing some amendment. It's quite soft though and a lovely colour ... and just trimmed off an edge mid-post, very tasty! We'll have some for lunch then!

Geoff

No, it's more the title of the thread - if hadn't been in my usual procrastination mode I might not have seen it.

I try and get the subject into the title of a thread so it will show up on Sakkarin's search engine. I might repost that recipe with Ciabatta in the title.

Anyway I've amended the recipe as you've probably seen by now.

Glad it's tasty, anyway!

Cheers, Paul

Here's my amended ciabatta recipe, just in case it gets pulled again:

Ciabatta

Ingredients:
300g strong white flour
1/2 teaspoon salt
235ml lukewarm water
1 rounded teaspoon fresh yeast
2-4 tablespoons olive oil

Plus:
1 dessertspoon each, sun-dried tomato paste and pesto; 25-50g sun-dried tomatoes (in olive oil) chopped; and 25-50g olives, halved.
Use all, or any or none of these. If using, add them with the liquid and olive oil.

Method:
1. Measure the water and stir in the fresh yeast. Place the flour and salt into a mixing bowl, pour in the yeast liquid, then add the olive oil.

2. This dough is mixed and beaten entirely in the mixing bowl and should be halfway between a dough and a batter. Have some extra water to hand to add if necessary, to achieve this. Mix by stirring the ingredients together with a knife. If it becomes too stiff for the knife, add more water until the knife can move fairly freely, beating the dough until smooth.

3. Cover with a dry tea towel and leave for about an hour. If you intend leaving it longer than that - and you can leave it all day if you wish - place the bowl inside an oiled plastic bag.

4. When you are ready to proceed, don't knock the dough back, but scrape it carefully out onto a baking sheet lined with baking parchment. Don't worry about the final shape; it should be fairly rough looking.

5. Leave it to recover – it should have risen appreciably from the original size. Bake at 220C, 425F or gas mark 7 for between 20-25 minutes.

6. Look for some colour underneath to see that it is done.

The wetter this is, the more it spreads out on the baking sheet, and the less wet it is, the more it will stand up. You may need to try this several times to get the right consistency – but anyway this turns out, it’s a tasty loaf!
Ciabatta is a technique as much as anything. I think it’s the easiest bread there is. Try a ciabatta fruit loaf with chopped dried apricots, chopped walnuts and a little grated nutmeg.
Or a spicy fruit bun mix with sultanas, sugar and mixed spice.

I've replied to the Beeb protesting about the post being deleted - we'll see what happens.

Cheers, Paul

Many thanks Paul. I will definitely be trying this again as while it may have been flat, it was so soft and tasty. Maybe it didn't rise much because the water wasn't warm enough and would have cooled even more by the time it had been mixed into cold flour in a cold earthenware bowl. It's a learning curve!

Geoff