Wild Yeast Ciabatta
This is my first attempt at a Ciabatta bread. The motherdough was aged 3 days under refrigeration before using. The recipe came from NWSD site I followed recipe up to the shaping! I changed it to one I thought simpler and just as effective! It must have tasted ok as my husband ate nearly half the loaf before I could get some photos...it was still slightly warm when sliced : ( the crumb had a nice creamy taste
I added some extra hydration to the dough.
Sliced it into 4 pieces...I also had cut the original recipe in half!
The front two were dimpled before baking and the back two were not dimpled!
Crumb and crust!