Ciabatta photos and a followup question
Ciabatta Photos - 1 pound loaf (well, about 500g).
I had asked earlier about how to get the proofed loaf onto the stone without messing things up, and parchment paper was suggested by many, which is exactly what I did above. Parchment seems to brown and start producing smoke and whatnot at about 475 degrees, and I had to remove it 5 minutes into the baking cycle. For the above Ciabatta, I started at 475 and then lowered it to 425 after 10 mins. Perhaps silplat is the next thing I should try. I would like to get my semolina+wood peel technique better, but I'm almost certain I'll make a complete mess out of it:)