Jason's ciabatta .. in an electrolux assistent?
ok my first post here, I've been a reader not a writer.
I've made Jason Molina's ciabatta recipe many times, the wet goopy one. I always used a KitchenAid to beat merry heck out of it. My KitchenAid finally died a few months ago and I finally bought myself an Electrolux assistent. I love it, it's taken a while but I love it.
But now I want to make another batch of ciabatta and Jason's recipe always worked out the bestl, but I'm not sure how to make it in the electrolux/anksarum. Has anyone tried this? Do you use the roller or the hook, or one then the other? Do you run it up fast to get the mixing done? Does it work at all in this machine?
Hints and tips very much appreciated from anyone who's tried this insane recipe in this insane machine.
My Assistent works well with Jason's Cibatta. Just whipped up a recipe of it for Thanksgiving. With the Assistent it is always best to start with the water and add the other ingredients after. After mixing the ingredients for two-three minutes I increase speed gradually until it's at the highest setting. Usually 12 minutes at high speed will do it but sometimes it takes a few minutes more. Last batch I did with all natural levains and it worked well. I did my levain at a 1 to 1 flour/water ratio and computed the amounts of flour and water to take out of Jason's recipe.
ah thanks for that - at least I know it's possible which is .. oddly .. 1/3 the battle.
That just leaves the one question - hook or roller? I usually use the hook for wet doughs but I'm not sure what's best for goop.
I have been making a whole wheat version of a ciabatta - partly Jason, and partly Reinhart, but the Electrolux is the only thing I can make it in without problems. I use the roller. I tried a Cuisinart Food Processor, the dough would suck up under the blade, and work its way down the center column and under the processor bowl - what a mess to clean up. I had a Bosch Universal, but it wouldn't work with that dough, most of the dough just wrapped around a center column. I tried a Bosch Concept with the American Dough hook - the dough would get under the housing on the hook and work its way up the center column - again a pain to clean. The Bosch Compact would do it, if the hydration is just right, but if it was too wet, the dough would stick to the outside of the bowl. I make a ciabatta every week or two since I have gotten my DLX and it has never let me down. Sometimes you have to move the arm to the center a few times, and occasionally scrape some dough off the outside of the scraper, but clean up is always a breeze.
Mine makes this ciabatta just fine, using the dough hook throughout. Considerably quicker than my late, unlamented KA. If memory serves, I start slow, stop and scrape a time or two, then let 'er rip at top speed for maybe 10 minutes. It doesn't lift completely clear of the bowl bottom, but it works.
Thanks for all the help. I made a batch the other day, used the hook, hydration was probably a touch high, closer to 100% than 90, so it dd take a while to set up and was rather gloopy all the way through. The electrolux made a noise like a plane taking off and the cat hid upstairs but it worked with some gentle handling later in the process.
Made 12kg of Christmas bread today, in 2 batches, that machine really doesn't break a sweat does it.
Try with the roller and scraper next time and see what you think. My recollection is that the many people said they used the hook for lower hydration doughs like bagels, and the roller for everything else. Yes, the DLX rocks at kneading. Not sure why you had so much noise - was the dough hook scraping the bottom of the bowl?
I have a rather hollow countertop, the thing echoed through it at full speed and made an ungodly noise. This is still better than the KA which, filled with anything more than 20g of ingredients, attempted to walk off the edge.