Crust discoloration
Forums:
Hello all , I am a new baker hoping to start making larger quantities in the near future but I've had a problem today that is going to keep me up this evening baking for an event tomorrow.
I used the Ciabatta Poolish Version (which I made from Bread Bakers Apprentice)
I tripled the amount, had it ferment 3-4 hrs before putting it in the fridge overnight around 10am I pulled it outand used a warm stone on a lower rack of the oven as a proofer for an hour