I've tried 3 or 4 different recipes for ciabatta and all have basically the same ingredients, but for some reason I come up with the same result. Soft crust and a dense center. Everything goes fine during the mixing process, which comes out with this sticky dough, but my final product just doesn't come out right. Where am I going wrong? What do I have to do to get that crispy, rustic crust and center full of limitless air pockets
I was more careful at handling the dough this time. Improved shape
a cross section of my first attempt. Tasted great.
my first attempt at a ciabatta with stiff biga. Hamelman's Bread page 105. I need practise at handling these wet doughs.
I use sourdough mainly as a flavour enchancer rather than a raising agent. However this is a recipe I like making. It's 75% hydration with 30% starter.
Carl's Jr. is advertisiing a Prime Rib burger on ciabatta. I am tempted to eat there tomorrow just to see if it is any good.
I made my first attempt at Ciabatta and overall I am pleased with my results. I used Hamelman's "Ciabatta with Poolish" recipe. I followed it pretty strictly with few exceptions.