The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My Second Ciabatta - Better Shaping and Crumbs

ekah's picture
ekah

My Second Ciabatta - Better Shaping and Crumbs

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.


 



xaipete's picture
xaipete

That loaf look perfect! I bet it tastes even better. I love making ciabatta.


--Pamela

flournwater's picture
flournwater

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.

ekah's picture
ekah

Thank you Pamela and flournwater. I would gladly share the loaf with you if that was feasible. :)