This is in reference to Chef Reinhart's Ciabatta with Biga. I think what helped me was to re-read the directions time and time again. And to watch different videos. I feel it was successful...thank you Chef.
Suzyr - your ciabatta look great! It can be tricky working with such a high hydration dough, but it looks like you handled it just fine. You achieved nicely shaped loaves and a good, open crumb. Congratulations.
Thank you for the kind comments, these simple country breads and be so hard.
Those loaves are everything I would want in a Cibatta. Now I want a nice kosher dill pickle and some goat chese to go with them :-)
They were good, my dad loves to toast them. I saw your pickles! Done my share of pickle making. Your breads are beautiful..
Your Ciabata looks great!
I just made some the other day and adapted a recipe for Sourdough Ciabatta I found on TFL to the method used in Peter Reinhart's Artisan Bread Everyday.
You can check out my post here if interested: http://mookielovesbread.wordpress.com/2012/02/05/sourdough-ciabatta/
Mine ended up a bit mishapen since I didn't use a couche like you and didn't put enough flour on my work surface. Tasted pretty good though.
Anyway, yours look perfect.
You have a great blog! Your cats are goregous! I love my cat, always had a cat or multiple cats! Your Jeiwsh Rye is really nice wow I can just taste it. Ciabatta is so good, no normal shape to it. There is a bakery here in KC that puts this smoke cheddar in it. This bakery though is like something out of a French film...Thank you and Happy Baking!
Thanks for the kind words. that bakery you mentioned sounds awesome!
Im glad enjoyed my blog.
"...I feel it was successful..."
I would most definitely agree,
Suzy, I sea what you mean. I will have to try making a cheese version one day.