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Well Mike, you made me go buy buttermilk.... LOL

Well I'm running out, but I have 3 days off starting in the morning (I'm on a nightshift right now) so I will be doing more of regular bread and ciabatta. Mike are you going to let a ciabatta sour overnight or is that another bread your speaking of? Using buttermilk is interesting, if you let...

Al that's a great idea, making your bags from wax paper. I'll try that! I have some out of the freezer now and they are too damp, transferring them to one of your bags after they thawed out on racks might have been perfect. I simply threw them on the counter still in the freezer bag this...

I put the ones that I kept out of the freezer in a plain plastic bag and did not close it good, just folded it over. They did not get too soft, but did a bit. I have to wonder about the old oiled paper bag trick, if you have a paper bag and oil spray try it, spray the inside of the bag lightly...

Quote: Oh for sure. All the structure it has is gotten in the one go, rather than getting kneaded the second time. Just that it really has only a bit of structure still and has to be handled accordingly. If it had any more structure we would be unhappy with the results while eating it...

Hey give it a go, and take a picture! I wish I could have got an old one, one of my friends found one at a used store and has been baking bread with it since, not a hitch! Good luck with it. I know the handeling of wet doughs video you speak of melloladies and it is sort of helpful in how...

Oh, man that all looks great! mylittlechickpea no, a hand mixer could not do it. It's too stiff by the time it's about 10 minutes in. Do you have a food processor with a dough blade? That might work.

Sorry your day was so tragic. Hope you get to try this again and see better results. I can't wait to see the other's pictures too!

Yes you need to handle this stuff with kid gloves for sure, which is interesting considering you start by almost wearing out your Kitchen Aid beating on it. I made 2 batches so I have about 30 buns now. I have some clean up still to do then I need to get outside and do chores, the farm is...

Ya really, you can't just tell us about it and not post the whole thing! Well for fun I did not turn 2 of the last buns in the last batch to see how they turned out. They overcooked on top and the crumb is not as good, but not as bad as I expected. The 2 halves on the right are the one I...

Quote: That's a really good idea, if I do loaves again I'll try that.

Al some instructions for Ciabatta I have seen say to very gently dimple them with your fingertips just before you turn them, and just after on what will now be the top. Maybe that's what this is for? This is a bit touchy a dough for that I would have thought, till you see how much oven spring...

Wait no longer Wynette! The buns on the right are just as they came out of the oven, the left have had the excess flour brushed off. Yes Al this has been fantastic, and it really helps to have to clarify the post so others can replicated the results, and I know exactly what I did to make...

Oh yes, a silpat would work! That's on my list of wants too. So here are the first 6 flipped onto the parchment And this shows the oven spring 2 minutes into baking, these babies really go for it so leave room between them.

Quote: Sounds to me like cracked wheat. Hard to say though. Read the label for the bread or four that has it and see what you find.

OK, here are the turn out shots. The dough has more than tripled and I have a heavy flour surface ready, plus this time I had a bit of oil on a plate ready, to put the tools into as needed. This dough turned out better than yesterday, but you will see in the next pictures the oil streak on...

Al I don't see why not, but not sure how you would accomplish that since the baking stone would be in the hot oven if I understand their use right. Do you use a peel? You could turn them onto the peel and then place them on the stone with that. I have not gone that far in bread making yet...

OK I have the batter part done, and rising so I'll put up the pictures of that. I decided to do a half multigrain today to see how that worked, so 2 cups each of these flours. The paddle I use, and the yeast liquid ready to go, with the four and salt in the bowl behind What it looks like...

I would not since these got so brown on their own. It's a really hot oven. I guess if you want to try it just do one of them so you know for next time.

They do look good Mike, and you did not turn them after the rise? How well distributed in the bread are the the air pockets? If that step can be skipped it would make things easier for sure. So sorry to hear of your hen, bummer! Al I made 4 loaves that came out to be very similar to Mike's...