The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bread machine poolish

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Machine-prep poolish for ciabatta

August 18, 2012 - 6:08am -- david earls

One of the nicest things about learning the "rules" of bread-making is that you get to find out which ones you're breaking when you bake.

After too many years of trying to make crusty, chewy artisan bread with nice big pockety bubbles in the dough, and trying every set of rules I could stumble on, last week I had a breakthrough with ciabatta. My breakthrough came by applying one of the rules I made up baking regular loaves in my bread machine. This meant breaking all the rules I'd acquired through the years.

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