Knead Bread

TrafficJam wrote:

I'm going to try to make ciabatta this week but don't have a stand mixer. I read that the dough is very wet and kneading by hand isn't recommended. I got a bread machine for Christmas and have used the mix and rise setting for pizza dough, do y'all think this will work for ciabatta?

Edit...found some recipes using the dough setting on a bread machine but the three I've looked at don't use a biga (starter)...I sort of want to make it with starter.

My wife says it is a no knead bread. A very wet dough and takes about 5 minutes to put together, then sits covered on the counter for 18 hours. I love bread and this is some of the best I've ever eaten. It makes wonderful toast.

TrafficJam wrote:

I mixed the starter with the rest of the ingredients by hand then put it in the bread machine to knead. It didn't seem wet enough so I added water until it was the consistency I imangined...very thick cake batter.

Poured it back in the bowl and it's now rising.

Have a bad feeling this is not gonna turn out good...sort of lost track when I was weighing ingredients which is probably why it wasn't wet enough, and now worry that it's too wet.

Should it be so wet, it won't hold a round shape?

The bitch of it is when you do what you just did, and it comes out great, and you can't recreate...I hate that.

TrafficJam wrote:

I spoke too soon. Freakin' delicious.

That looks freakin' great! Good yob mon.

I think I read ciabatta means slipper in eye-Talian. So it's a type of slipper bread, which is thin or low like a slipper. I can't seem to find what I read just now.

We really cook on this show, not like those other sites~ Emeral Lugosi
I can't wait till we get smellavision!

meat wrote:

I think I read ciabatta means slipper in eye-Talian. So it's a type of slipper bread, which is thin or low like a slipper. I can't seem to find what I read just now.

Did you misspell 'stripper'?

TrafficJam wrote:

JimBlue wrote:

TrafficJam wrote:

Today's biscuit attempt was semi-successful...a little better than hockey pucks and tasty. i think I messed too much with the dough when patting it down.

The first set of biscuits rose better than the ones that got patted down again from the dough that's left after cutting out the biscuits.

My sister who loves to cook suggests to just mix it enough that the ingredients get wet and roller it less.

Maybe I'm not using enough liquid. I barely stir but it's not cohesive, dump it out on the cabinet and sort of pat it together, then cut them out. I don't use a roller.

Biscuit dough should roll out of the mixing bowl. If you can plop it out on the countertop then you are making the dough too dry. I heavily dust the counter with flour, roll out the dough then heavily dust the dough with flour then spread out with my hands. If the biscuit cutter cuts more then two biscuits before the cutter need to be dipped in flour then you made the dough too dry. Remember that baking powder doesn't have the rising strength that yeast has and a tight dough won't rise when baking which makes hard and tough biscuits.

Thinkin' about tackling these beauties while snowed in

Though after reading the recipe, I'll likely cut it in half...just cause I don't feel like rolling a million of these little things, but I'll know I'll regret that decision once my lips get to chompin' on em. And everyone says "dad you should've made more" ungrateful bastards.

purewow.com/entry_detail/natio…Stuffed-Pretzel-Bites.htm

It snowed two inches of wet crap that is going to kill the azaleas, apple and peach blossoms. Now it's cold and damp. And grey. Time....for a cassoulet...s'il vous plait, need I say?

Si. Ole!

cool and raining. My sister says it is snow weather.

At first I thought those were crawdads. That looks awesome.

TrafficJam wrote:

ScareBear wrote:

It snowed two inches of wet crap that is going to kill the azaleas, apple and peach blossoms. Now it's cold and damp. And grey. Time....for a cassoulet...s'il vous plait, need I say?

You know if you post something like that, you also have to include the recipe? It's the rules.

Yup...especially that! It really does look good.

TrafficJam wrote:

ScareBear wrote:

It snowed two inches of wet crap that is going to kill the azaleas, apple and peach blossoms. Now it's cold and damp. And grey. Time....for a cassoulet...s'il vous plait, need I say?

You know if you post something like that, you also have to include the recipe? It's the rules.

Pretty good food porn, eh?

So, cassoulet. It's a French thing. A duck and pork and pork sausage stew with big ass white beans. However, even in France there are regional variations on ingredients/ratios. This recipe is derivative and I don't always use everything the same way every time. Or, the same ingredients. If I get my hands on some great duck confit, that goes in instead of the chicken legs. If I can find a quart of duck fat, I will omit a pound of the lard...

4 chicken legs
2 cups Great Northern Beans
3 ham hocks
2 pounds lard
6 garlic sausages(look for anything but Johnsonville, preferably something your local butcher stuffs...)about 1.5-2 pounds
2 cups diced carrots
2 cups diced turnips
2 cups diced celery root
2 cups diced rutabega
1 bouquet garni
big pinch white pepper
big pinch ground cloves
pinch cardamon
pinch coriander
pinch nutmeg
pinch ginger
2tbs coarse Kosher salt
3-4 bay leaves
fresh thyme sprig
fresh rosemary twig
4 HEADS of garlic
1 can tomato paste

Preheat your oven to 350F
Heat a large OVEN SAFE pot on the stove on medium heat. Add the lard. Melt the lard, but don't burn the lard.
Add the chicken legs, ham hocks, garlic, bay leaves, thyme and rosemary. Put pot in oven, uncovered, for an hour and half.
Remove pot from oven and remove meats and garlic from fat and allow to cool.
Drain the beans you have soaked in salt water overnight(!!) Soak the beans overnight in a pot of water with a teaspoon of baking soda(!)

Drain soaked beans. Put around 5 quarts of water in a large, heavy-bottomed pot, then add the beans, along with the bouquet garni, and bring it to a boil over high heat. Lower heat to a simmer, and cook until the beans are softening but not cooked through, approximately 30 minutes. Reserve the beans and cooking liquid separately. Discard bouquet garni.( I cut and pasted this paragraph from the web)

Return the pot to the stove at medium heat. Put in 2 or 4 tablespoons of the used lard. When it is hot, add the sausages and saute 5 minutes.
Remove sausages and add diced carrots, celery, celery root, turnip and rutabaga. Turn down heat to just sweat the veggies, 10 minutes.
Add the remaining spices, salt and pepper to the pot after adding the CAN OF TOMATO PASTE and stir.


Bone the ham hocks and pop the garlic cloves out of the head. Add them both to the pot.

Add the reserved bean liquid until it comes to the point where the liquid just covers the beans.

Add the chicken legs and sausages to the top of the pot, don't submerge them, but nest them on top.

Return the pot to the oven for 30 minutes...

Check and see how the beans are...keep cooking in oven until the beans are done/tender.

Up the oven temp to 450F and watch the magic...in 10 or 15 minutes, when the top is a wonderful crusty dark mess like the photo, pull it out and let it rest for 10 minutes before serving.



Voila!

When I first looked at that I found my face getting drawn closer and closer to the screen.........almost licked it.

Thankee thankee thankee my kinda dish!

meat wrote:

Thinkin' about tackling these beauties while snowed in

Though after reading the recipe, I'll likely cut it in half...just cause I don't feel like rolling a million of these little things, but I'll know I'll regret that decision once my lips get to chompin' on em. And everyone says "dad you should've made more" ungrateful bastards.

purewow.com/entry_detail/natio…Stuffed-Pretzel-Bites.htm

couldn't wait for the snow...these little suckers are tasty! Damn near all gone already.
Mine aren't as glassy as there's...maybe to much water in my egg wash, hmm??? Or could've cooked a bit longer.

You definitely takes these puppies hiking. along with a John Wayne size bag of corn doggers.

TrafficJam wrote:

I'm gonna make this on Wednesday. Have to get my starter fed for the crusty loaf of bread that will accompany the cassoulet.

I omitted a step....

Add the remaining spices, salt and pepper to the pot after adding the CAN OF TOMATO PASTE and stir...I will edit the recipe...sorry...memory....meh....

Also, if you want to make it REALLY rich and yummy, substitute 2.5 quarts of chicken stock for 2.5 quarts of the 5 quarts of water...

TrafficJam wrote:

Next time, try adding some non-diastatic malt. It's difficult to find locally but available online.

They look delicious and are going on my must-make list. Your mom's paella is on there also.

never heard of the stuff, I'll have to look that one up.

TrafficJam wrote:

ScareBear wrote:

TrafficJam wrote:

I'm gonna make this on Wednesday. Have to get my starter fed for the crusty loaf of bread that will accompany the cassoulet.

I omitted a step....Add the remaining spices, salt and pepper to the pot after adding the CAN OF TOMATO PASTE and stir...I will edit the recipe...sorry...memory....meh....

Also, if you want to make it REALLY rich and yummy, substitute 2.5 quarts of chicken stock for 2.5 quarts of the 5 quarts of water...

I'm modifying it somewhat...making it smaller and substituting somethIng for the lard. Just curious, what's wrong with Johnsonville?

Besides being bland and fat?

For the cassoulet, you can even try adouille sausage. Around here, the local butcher shops grind, blend and stuff their own sausages. One of the grocery chains does as well. Any of these are far superior to Johnsonville, IMHO.

Instead of the lard, you can go with Crisco lard, but it just won't taste the same. The French recipe calls for a quart of duck fat in addition to the 1-2 pounds of pork lard!!!

Bacon grease would work fine, but you'd need two or three quart jars full...it's the richness of the dish that calls for....LARD...just sayin

uncouth pork ? I cannot understand that. It didn't wear a tie to the slaughter house ?

TrafficJam wrote:

ScareBear wrote:

TrafficJam wrote:

ScareBear wrote:

TrafficJam wrote:

I'm gonna make this on Wednesday. Have to get my starter fed for the crusty loaf of bread that will accompany the cassoulet.

I omitted a step....Add the remaining spices, salt and pepper to the pot after adding the CAN OF TOMATO PASTE and stir...I will edit the recipe...sorry...memory....meh....Also, if you want to make it REALLY rich and yummy, substitute 2.5 quarts of chicken stock for 2.5 quarts of the 5 quarts of water...

I'm modifying it somewhat...making it smaller and substituting somethIng for the lard. Just curious, what's wrong with Johnsonville?

Besides being bland and fat? For the cassoulet, you can even try adouille sausage. Around here, the local butcher shops grind, blend and stuff their own sausages. One of the grocery chains does as well. Any of these are far superior to Johnsonville, IMHO.

Instead of the lard, you can go with Crisco lard, but it just won't taste the same. The French recipe calls for a quart of duck fat in addition to the 1-2 pounds of pork lard!!!

Bacon grease would work fine, but you'd need two or three quart jars full...it's the richness of the dish that calls for....LARD...just sayin

I can't do all the lard but found some duck fat and a hunk of uncouth, pork side-meat. That will have to be good enough. Don't have time to make it today, have to wait until tomorrow.

I hardly ever follow a recipe to a T, really depends on what's in the pantry, if I wanna spend the money to purchase (I'm a cheap bastard) or run around lookin' for something. Sure lard has flavor as does duck fat, and at the expense of being corrected...fat is fat.

commando

I was wondering about that uncouth. Last time I heard that my sister used it to describe me. I gave her the finger. U

I just liked it so you cannot.