Submitted by ekah on February 21, 2009 - 1:40pm
My first Ciabatta was denser and was shaped like a fat batard.
Very happy with the second attempt. :) The formula I used was based on BBA's Poolish Ciabatta. But I used the sourdough starter I made based on http://www.io.com/~sjohn/sour.htm, which to me seemed wetter than the BBA's poolish.
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Looks Perfect!
That loaf look perfect! I bet it tastes even better. I love making ciabatta.
--Pamela
Peek-a-boo
Beautiful - I had bowl of Jambalya, sans rice, at a friends home last night and we enjoyed a good sourdough for collecting the wonderful juices. Your Ciabatta would have been very welcome - a probably better than the sourdough.
Thank you.
Thank you Pamela and flournwater. I would gladly share the loaf with you if that was feasible. :)