I finally took possession of a 15 L Hobart I purchased second hand 6 weeks ago.   Had to wait a while for it to be delived from 200 miles away and it arrived yesterday.

The first trial was a double batch of Jasons Corcodillo Quick Ciabatta which went very well.  The only puzzling aspect was how far to let the gluten develop in the mixer.  I think I under kneaded, but a few folds as it was rising seemed to help.   Like the recipe says, the oven spring is very good indeed.

A soft, holey crumb resulted and a bread that might need to be eaten the next day as its difficult to slice up !

Next time I'll try leaving it to bake longer to get the crust to dry out just a bit further.

I'm looking forward to trying out all those wet and slack dough recipies that are such a pain without a machine.

Paul.