Any Home Bakers Here?

ronott1

A chicken will always remember the egg
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Mar 31, 2011
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Just the sound of cheese bread makes my mouth water:drool. Is the recipe listed?
Yes! I used aged cheddar instead of Asiago and it is so good!

Cheddar Ciiabata bread.JPG


I used my perforated french bread baking pan

Asiago Ciabatta

Course: Bread
Servings: 2 loaves
INGREDIENTS
Biga (Starter)
  • 1 1/2 cups 6 3/8 oz unbleached all purpose flour
  • 1/4 cup 1 oz whole wheat flour
  • 1 cup 8 oz water
  • 1/8 teaspoon instant yeast
Dough
  • all of the starter
  • 2 1/2 cups 10 5/8 oz all purpose flour
  • 1/2 cup 4 oz water
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon instant yeast
  • 4 oz Asiago cheese diced in 1/4" pieces, plus extra for grating over the top of the bread
INSTRUCTIONS
Biga:
  • Mix all of the all purpose flour, whole wheat flour, water and instant yeast with a wooden spoon in a medium-sized bowl until well-blended. Cover the bowl, and leave it at cool room temperature (68°F-70°F) for 12 to 20 hours, until the biga is very bubbly.
Dough:
  • Mix the biga and the remaining dough ingredients, except the cheese, using a mixer. Set on slow speed, for 2 to 4 minutes. Increase the speed to medium and mix for about 4 minutes; the dough should be soft and slightly sticky. Add additional water or flour if necessary. Mix in the cheese; don't worry if some pieces pop out. Allow the dough to rise, in a greased, covered bowl, for 1 to 2 hours, until it's very puffy. Note: You can also mix this dough in a bread machine set on the dough cycle; add the diced cheese several minutes before the end of the final kneading cycle.
  • Put the dough out onto a well-floured surface, and shape it into two long loaves, about 12 x 4 inches each.
  • Form into loaves by folding sides down as pictured. Pinch the back together to seal. Flip over and place the loaves, floured side up, onto parchment paper (if you plan to bake on an oven stone) or baking sheets. Cover the loaves with a greased plastic wrap, and allow them to rise for 45 minutes, or until puffy. Sprinkle with additional grated cheese.
  • Bake bread in a preheated 450°F oven for 22 to 26 minutes, until it's golden brown. Remove it from the oven, and cool on a rack.
  • Recipe Source: King Arthur Flour
 

ronott1

A chicken will always remember the egg
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Mar 31, 2011
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I also tried out a new sourdough bread recipe and it worked out great!
2-16-2020 Sourdough bread.JPG

Sourdough Table loaf

310 G bread flour
80 G Whole Wheat
60 G starter
300 G tepid water
10 G salt


Combine First 4 ingredients and mix for 3 to 4 minutes to hydrate flour. Let rest for 20 minutes.

Add salt by sprinkling on dough. Spritz water on top if needed. Work salt into dough—not necessarily kneading Until you do not feel salt.

Cover and let proof for 3 to 4 hours. Every 30 minutes, stretch and fold dough

Use bowl scraper to move dough to floured surface. Roughly shape and turn over. Let rest 20 minutes.

Shape for basket by using stitching to seem and roll over with block scraper. Generously sprinkle flour over top. Put in basket seem side up. Cover with cloth, then put onto plastic bag. Refrigerate 8 to 24 hours.

Take out of fridge and let proof While baker is warming up at 450F

Bread goes onto parchment paper and is scored. Move to pre heated baker and bake 20 minutes with lid on. Take of lid and bake 10 minutes
 

R2elk

Magical, perfect creature
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N F C

April in Wyoming
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Abbreviations Used in Recipes

"ABBREVIATIONS USED IN RECIPES
T., tbs., tb., tbsp. = tablespoon
tsp., t. = teaspoon
c. = cup
spk. = speck
lb., or # = pound
oz. = ounce
qt. = quart
pt. = pint
pk. = peck
bu. = bushel
doz. = dozen
min. = minute
hr. = hour
mod. = moderate
f.g. = few grains
°C. = degrees Centigrade
°F. = degrees Fahrenheit"

Measurement Abbreviations and Conversions
I'm pretty sure we've had this discussion before...I was taught differently way back in 7th grade (home ec) so since I can't remember the ones above I'll just continue to spell out Tablespoon and teaspoon. :lol:
 

R2elk

Magical, perfect creature
Premium member
7 Years
Feb 24, 2013
13,309
45,138
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Natrona County, Wyoming
I'm pretty sure we've had this discussion before...I was taught differently way back in 7th grade (home ec) so since I can't remember the ones above I'll just continue to spell out Tablespoon and teaspoon. :lol:
My recommendation is that when you write your cookbook, use one version and be consistent and use only one version throughout the whole cookbook and any subsequent.follow ups.

I know that my paternal grandmother used "T" for tablespoon and "t" for teaspoon.

For clarification, the above post #25,565 was not aimed at you.
 

penny1960

Yippity do Da Yippity ay
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Dec 29, 2015
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Mossyrock, WA
Unit of Measurement :Equals:
Pinch or dashless than 1/8 teaspoon
3 teaspoons1 tablespoon
2 tablespoons1 fluid ounce
1 jigger1 1/2 fluid ounces
4 tablespoons1/4 cup
5 tablespoons plus 1 teaspoon1/3 cup
12 tablespoons3/4 cup
16 tablespoons1 cup
1 cup8 fluid ounces
2 cups1 pint or 16 fluid ounces
2 pints1 quart or 32 fluid ounces
4 quarts1 gallon
Found the rest on there Bob
 

N F C

April in Wyoming
Staff member
Premium member
6 Years
Dec 12, 2013
73,957
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Wyoming
My recommendation is that when you write your cookbook, use one version and be consistent and use only one version throughout the whole cookbook and any subsequent.follow ups.

I know that my paternal grandmother used "T" for tablespoon and "t" for teaspoon.

For clarification, the above post #25,565 was not aimed at you.
No cookbook writing for me! Just getting recipes posted here is plenty.

And I was just kinda joking with you Bob.
 

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