Out for a spin with the new site
This post is really more of a test with the new site than anything else. I wanted to see what, if any, differences there were between posting on the old site V the shiny new model Floyd has come up with. I was curious if the edit bar would show up when posting since it's been missing more often than not at this end over the last 24 hours. I began to wonder if posting a blog entry along with photos would have to wait for a time until things with the new site config was sorted out but as soon as I clicked on the text field the edit bar appeared and everything has worked just fine so far, just as it did on the old site. Clicking around the site just now I see the edit bar has reappeared on top of all the text fields for comments so it looks like Floyd and Dorota are getting things in order pretty quickly. Thanks you two, nice work!
The bread is a couple of Ciabatta made last weekend that I hadn't intended on posting but they were handy enough for a quick post here.
The formula is based on Hamelman's Ciabatta with Stiff Biga from "Bread" that has been slightly adapted for hydration, one of those rare occasions that I actually lowered the water content, in this case from JH's 73% to 65%, which with the flour I'm using (Anita's Organic AP) has given me a better final result overall.
|Ciabatta with Biga-adapted from Hamelman's "Bread"|
|ripen 12-16hrs @ 70F|
|DDT- 76F BF-1.5hrs with 2xSF in bowl @30&60 minutes|
|S&F on counter before overnight fermentation|
|Total % and Weight||168.08%||1100|
|Total prefemented flour||20.0%||131|
If anyone has had concerns with the new site about issues with inserting photos or pasting in formulas and such, all I can say is I didn't run into any problems whatsoever with this post, it worked perfectly. FYI- My system is Windows 8 64 bit and my browser is Chrome.
Happy baking and posting!