The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciabatta BBA poolish modified

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bwraith's picture
February 26, 2007 - 4:56pm -- bwraith

Uses Barm for poolish, 9 oz water (82% hydration), 10.5 oz KA Organic AP, 3 oz KA Rye Blend, low mixing, lots of folding