need advise on ciabatta
So basically I would like some advise...
I want to make 1/2 white & 1/2 wheat cibattas for sandwiches....I really like the shape that Jmonkey used for the King Arthurs Ciabatta Integrale but want to use the recipe from P.R's. whole grain breads book "transitional rustic bread" recipe.
So my basic question is...unless I'm mistaken JMonkey used a "couche" for holding the ciabatta up & together while it was rising. I'm not sure what a real "couche" is....but I've got a flour/bread towel that I might be able to use...its not texured or anything its just smooth and flat... so do you think this would work? If so...do you think it would be ok to use the reinhart recipe in terms of hydration/not sticking???
Also...how do I use to towel/cloth in terms of making it stay in place to hold the loaf in place..and how do i go about transfering it out of the pan the towel is resting on/in and get it to the stone without a peel?
I would really appreciate anyones help on this and look forward to hearing from you all