Hanaâ's Kitchen

Hi Hanaa, just stopping by to say how delightful y...

2012-05-26T01:04:59.822-05:00

Hi Hanaa, just stopping by to say how delightful your blog is. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris
http://chelencarter-retiredandlovingit.blogspot.ca/

The crumb looks great to me Hanaa...it's open ...

2012-05-23T21:38:39.566-05:00

The crumb looks great to me Hanaa...it's open like how ciabatta should be! Too bad the texture wasn't to your liking...but I bet it still tasted great!

You can really see how light and fluffy it is Hana...

2012-05-23T21:34:13.355-05:00

You can really see how light and fluffy it is Hanaa! I think the baking powder and oil did an excellent job making it light, fluffy and tender. It's interesting that you put orange blossom water on the egg wash...will try that next time!

Wow, what a beautiful brioche cake! I almost made ...

2012-05-22T09:06:34.223-05:00

Wow, what a beautiful brioche cake! I almost made this a couple of weeks ago! Love this book of Tish Boyle, it is a gem of a book! The brioche looks really soft and fluffy, and delicious with the custard filling. I just knew it that this recipe is a keeper, but then all of Tish Boyle's recipes are! Thanks for sharing, Hanaa! :)

It looks really "ridiculously good". The...

2012-05-22T08:39:56.279-05:00

It looks really "ridiculously good". The thing with the wet doughs is always to resist the temptation of adding more flour (which I sure would have done before I started working with higher hydration bread doughs).
It is always helpful if the recipe mentions what the consistency should be like, if you make it for the first time.
I like your orange blossom water approach - I bought some and will keep it in mind.
Good job, Hanaâ!

Wow!These brioches with caramel custard, I like th...

2012-05-22T05:59:06.929-05:00

Wow!These brioches with caramel custard, I like these. They looks srcumptious!

I know I know!! Made this some time ago for the hu...

2012-05-22T04:47:41.897-05:00

I know I know!! Made this some time ago for the husband to take to work..raving reviews! Very fluffy and delicate. I remember I had a hard time with the caramel custard though, it wouldn't get the right consistency to fill.
Argh.. I am the office and want to be home to make this right away!

Beautiful Hanaa! By the look of all those lovely p...

2012-05-22T01:43:01.158-05:00

Beautiful Hanaa! By the look of all those lovely pics, it was simply divine! It looks decadent and sponge-look light and airy! A perfect dessert cake. The filling looks great as well and I like the adding of orange blossom water. Bravo!
I will try this treat inchallah for Ramadan, I'm sure everyone will like it! Gros bisous,
Cheers
Mamatkamal

Thanks Gloria :o) I applaud you for having started...

2012-05-20T22:42:26.040-05:00

Thanks Gloria :o) I applaud you for having started practicing for the State Fair. I haven't yet!!! Are you entering any yeast recipes this year? I might give that a shot this year.

I applaud your ambition to make ciabatta! Yes, I ...

2012-05-19T00:58:33.239-05:00

I applaud your ambition to make ciabatta! Yes, I am practicing for the state fair. I just can't get a final brownie or CCC!!
How about you?

Thanks Kitchen Flavours! I think it's just a v...

2012-05-18T18:47:40.137-05:00

Thanks Kitchen Flavours! I think it's just a very tricky bread to make and I'll just have to practice making it until I get it right, ha ha. I love Ciabatta bread so it's definitely worth making again and try to get better results.

Thanks for your insight. My dough had the consiste...

2012-05-18T18:46:12.427-05:00

Thanks for your insight. My dough had the consistency of Moroccan Sfenj as well. I'm thinking I didn't let it rise long enough, as suggested by Hanseata above. I will definitely try it again because I too LOVE Ciabatta bread.

Thanks for emailing me the errata sheet. I think y...

2012-05-18T18:44:37.585-05:00

Thanks for emailing me the errata sheet. I think you have a good point. Maybe it didn't rise long enough. My oven temp was correct (at least, according to my oven thermometer) and I used high gluten bread flour. I'll just have to try it again! Thanks for chiming in :o)

Thanks for chiming in, Baking Soda. I used bread f...

2012-05-18T18:43:04.264-05:00

Thanks for chiming in, Baking Soda. I used bread flour (high gluten flour) and my oven had been preheating for about 45 min prior to baking. It's probably too much water or something else that caused the gluten not to develop properly. I'll just have to try it again :o)

Hi Hanaa, I'm not very good at making Ciabatta...

2012-05-16T08:57:50.527-05:00

Hi Hanaa,
I'm not very good at making Ciabatta. I've read that there are different textures in Ciabatta, some are airy with large holes, some are soft, dense and chewy, but they all have similar large holes. I noticed a high speed is used when beating the very soft dough using a stand mixer, could it be this? I have yet to try with a high speed, perhaps the next time I will when I'm making Ciabatta, which is definitely a bread that I want to try again!

I love Ciabatta bread Hanaâ! Look at those lovely ...

2012-05-12T11:29:03.111-05:00

I love Ciabatta bread Hanaâ! Look at those lovely holes in your bread, so cute!
I can't tell you really if there is an error in your recipe, I'm not good in Italian Bread. However, I prepared Ciabatta several times, and I can tell you that my dough was very runny and looked like Moroccan Sfenj or Italian Focaccia Dough, so sticky that it was hard to shape it, but I was happy when it was cooked and out of the oven, with so many holes everywhere. so I don't think the water is the issue here, but can't tell for sure I'm afraid.
Have a great day my friend,
Cheers
Mamatkamal

Hanaâ, too much water will not be the issue - the ...

2012-05-11T12:49:29.193-05:00

Hanaâ, too much water will not be the issue - the more, the "hole-ier".
There is no error in the formula that I know of (I emailed you the errata sheet in case you don't have it).
You might let it rise a little longer - my highly hydrated Pains a l'Ancienne get larger holes when I let them rise a longer, you should see larger bubbles under the surface.
Is your oven temperature correct, as Baking Soda suggested?
Did you use high gluten bread flour?
I never tried this one, I usually make the whole wheat version from "Whole Grain Breads".

That is quite the difference between the two! Not ...

2012-05-11T03:33:21.393-05:00

That is quite the difference between the two! Not sure what happened, two things come to mind; not enough gluten structure to keep the "oomph" up well enough and the baking temperature; baked a tad too long in a tad too cold oven?

Both together would probably get you this result. A little less water or maybe stronger flour? A hot oven will get your bread up quickly, expand the crumb and seal it with a crust. This looks like it had time to do the ovenspring meanwhile already sealing it with the beginning of a crust causing the interior go chewy/gummy.
Just my two cents, it's hard to say afterwards LOL!

The interior being not white is something that (I think) belongs to some

wow..looks amazingly delicious new to your space H...

2012-05-08T19:31:57.669-05:00

wow..looks amazingly delicious
new to your space Hanaa..
awesome space you have
happy following you..;)
do stop by mine sometime
Tasty Appetite

Hello my dear! How are you? I'm so happy to F...

2012-05-04T09:04:52.029-05:00

Hello my dear!

How are you? I'm so happy to FINALLY be a member of ABC... I'm really looking forward to meeting and getting to know everyone, but more importantly I'm thrilled to be baking along with my friend again :) The scones were a great way to start, and yours came out beautiful. I love how you can see all the little specks of orange zest throughout. I'm glad you and hubby enjoyed them.

Emailing soon? Can't wait to catch up!

Have a fabulous (and relaxing- you need it!) weekend,
Joy

Bravo Hanaâ, they look great! I love scones and I ...

2012-05-04T04:43:25.374-05:00

Bravo Hanaâ, they look great! I love scones and I can eat them anytime, and if served with Moroccan tea, this is double bonus, lucky you! Have a lovely day,
Cheers
Mamatkamal

Very nice, Hanaâ (as usual!) I made mine with a li...

2012-05-03T22:55:10.363-05:00

Very nice, Hanaâ (as usual!) I made mine with a little bit (could have been more) of whole wheat, and today they tasted as good as yesterday.

I never made scones before, but these were really ...

2012-05-03T08:09:46.429-05:00

I never made scones before, but these were really great. I too love this combination cranberry and orange zest. Your dough looks much more compact than mine. I also had to bake longer, but as my dough was quite wet it didn't turn dry.

This was a great one...and the next 2!! I am so ex...

2012-05-02T23:43:57.821-05:00

This was a great one...and the next 2!! I am so excited. Thanks so much for hosting such a fun club. I could not believe how this recipe made a scone lover out of me.

Hi Hanaa, Your scones look great. Did you find the...

2012-05-02T17:09:19.280-05:00

Hi Hanaa, Your scones look great. Did you find the dough rather wet? Anyway, I finally was able to do a quick post and left a link. I hope that I did it right. I am so behind and have much to learn about my computer. I am looking forward to the overnight brioche. I did that a few months ago wrapping a round of brie in the middle. Take care and thanks for your patience, lola