October 6, 2009 - 9:05am
Ciabatta
This is Biga Ciabatta following the formula in Reinhart's BBA (incidentally the only bread book I have right now). Turned out pretty well considering this was my first time making ciabatta and I messed up on the biga. I did not knead the biga at all and put it into the fridge after mixing and left it. Still came out great! Always a nice suprise. I also had to bake these on parchment on a sheet pan as I did not have a stone. I just got my stone yesterday so I'm eager to try it out!
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Comments
Great job with your Ciabatta! Especially since this is the first time you've made it.
weavershouse
Gorgeous big holes. Looks perfect.
Your ciabatta look absolutely wonderful - I want to give this a go. Have you got a link to the recipe or could you publish it? many thanks
Hi- this formula is from Reinhart's book: "THe Bread Baker's Apprentice". You can google the biga formula for it or on this site you can type in a search at the top left of the page. There are many posts about this formula specifically-may answer some of your questions about it if you have any.
From another post you have, it looks like you would like to try this with sourdough. If you type in sourdough ciabatta in the search you will also find many formulas with detailed instructions and such.
Happy baking!
the crumb looks very authentic!
regards
ben