" Will you be kneading your next batch on just the knead setting without the reverse?"

ElsieD....I think I will do it the same way as the last batch.....just 4 minutes not 5....that way I can gauge the results.

The 5 minute mixing made the dough very warm/hot and I was concerned about the yeast (high temp will kill the yeast) but it still managed to rise ok.

"Might even press the KA into service!"
Goldfish...that's probably not a bad idea...if you follow the video...you'll understand the finished dough texture requirements....but I wouldn't make a habit of using your KA to make it...as it pays mary hell on them.

Cheers Mark

Quick Ciabatta (no overnight poolish necessary )

I've made this.....Jason's Quick coccodrillo Ciabatta from the Fresh Loaf website many times....so much so that it's nearly destroyed my mixer....so I stopped making it. But now I have a Thermomix it can go back on my list.

I seen on Pintrest that someone used a Thermomix to make it...so I thought I would give it a go.

First have a look at this Youtube link    https://www.youtube.com/watch?v=v24OBsYsR-A
And you'll see what your in for.

Variaton 1
500g bread flour

450g (~2 cups) water (yep that's a lot of water....but makes it very soft with lots of holes)
2 tsp. yeast

10g salt

Varation 2 (Semolina)
350g bread flour

150g semolina flour

450-475g (~2cups) water

2tsp. yeast

10g salt

Add all ingredients to TM bowl

1.5 minutes on reverse kneed speed....then let it rest for 10 minutes....then 5 minutes on speed 5 reverse.

The dough came out very warm (caused by the mixing) and I thought the high temp may have killed the yeast but it did rise and all was ok........but next time I'll try 4 minutes instead.

Place into a well oiled container and let it triple! it must triple!

Empty on to a floured counter.....cut into 2 or 3 pieces.  Dust with lots o' flour...poke the dough down and let them proof for about 30 or 45 minutes, which gives you enough time to crank that oven up to 500F - 260C

Then onto parchment or a heavily floured peel. Try to do it in one motion and be gentle.

Bake at 500F - 260C  on hot baking stone for about 15-20 minutes, rotating 180 degrees half way through.

Cheers Mark