On Tue, 26 Jul 2011 21:36:59 -0400, Jim Elbrecht >
wrote:

>Chemiker > wrote:
>-snip-
>>ball by hand. I found tha both the KA and the Zoji overbeat/knead the
>>dough, which is OK if you want a fine crumb. I prefer the Ciabatta
>>type open crumb, which IMHO must be done by hand.
>
>You want a quick Ciabatta with an open crumb? Done completely with
>the machine?
>
>How's this look?
>http://i52.tinypic.com/33usfmg.jpg
>
>It is a high hydration mix, beat for 15-30 minutes on my KA on #4.
>
>Here's the original recipe from 2004-
>https://groups.google.com/group/alt....5cc8dbb869544b
>
>tinied-
>http://tinyurl.com/6dtf2pz
>
>I've done it a few times and it has come out perfect each time.
>

>Could you explain that a bit. I haven't noticed it but maybe I'm
>missing something. I've done single loaves with my 6qt.

Sure Jim. You can sure do it, but I found the K5 to be a little better
at handling single one pound loaves than the 6. That said, if I want
more bread (for my married kids and certain neighbors) the K6 shines.
Also, my K5 *did* tend to get a little hot and bog down with certain
heavy doughs. The K6 takes anything in stride; it's a tank. Yet, I'm
to make 2 loaves of WW today, one for use and one for the handyman. I
will use the Zoji to mix and knead the dough. Then I will knead and
form by hand and bake in Calphalon loaf pans (love 'em), so there are
no holes in the bottom. Sugar will be turbinado. FWIW: Our present KA
is the K6.

Alex