Hey everyone,

I was just wondering if anyone else used the "Vitamin C Method" that I use for all my pizzas.  The ascorbic acid of the Vitamin C creates a reaction with the yeast that speeds up the rising process dramatically, cutting it down to only one short rise. 

Just curious.

joel

This is my latest attempt at Ciabatta. I used this recipe:  

Jason's Quick Coccodrillo Ciabatta Bread

I have to be honest though... I liked the Ciabatta No Knead better. I liked the flavour of the No Knead bread better. I must admit that the Jason's Quick Coccodrillo Ciabatta might have had a more open crumb and is a pretty looking loaf it just lacked in taste. Here are a couple of photo's.

This is the measurments I used for 2 loaves.

233 gr. bread flour

100 gr. semolina

4.7 gr. yeast

10  gr. salt

320 gr. water

Hello my Baking Buddies, I am totally new to the site, really enjoying the community and forums, I feel at home here :) I have a good topic to start a thread on so I though I would throw it out and see what hits.

I found myself in a situation over the weekend.  My fiance and I were invited over to have Halloween dinner by the parents of my ten year old sons friend ("Girl" friend).  Saturday afternoon I found myself wishing that I had started a batch of Pain A L'anciene the night before to bake off that evening to bring to dinner on Sunday.

Does anyone have a recipe for a really delicouse, quick dinner quality bread that can be baked in half a day?

I am just hoping that in the future if given short notice, I might still be able to whip up something immpresive.

Here is hoping

P.S. I did end up making fresh Pita Flatbreads and Fresh Hummus with Roasted Red Bells, which ended up being a huge hit.  But still, the expreice left me wanting a nice crusty dinner bread.

1 beaten egg
50g caster sugar
30g icing sugar (sifted)
145g unsweetened desiccated coconut

Preheat fan oven to 170

Beat sugar into egg with a fork, add icing sugar, then add coconut and mix well. 

Spoon some of the mixture into a small dish (approx 1.5 inches diameter), press in gently, and then turn out onto a greased baking tray, leaving a small mound shaped macaroon. This recipe makes around 14 macaroons.

Bake for approx 14 minutes until golden. Leave to cool on wire rack.

Tony

Hello,