My leaning curve Part 2
Well after reading some posts on here comparing different books recipes on a given bread, I gave one a test.
I have been using BBA's recipe for Poolish Ciabatta, with wonderful results in outward appearance. The crumb was not as open as I hoped though.
So today I made two Ciabatta w/ Olive Oil from Hamelmans "Bread" book. The dough was much wetter than I had expected. And all the recipes in the book print times for mixing with a stand mixer, but not if you are doing it by hand. So I tried to make an educated guess. The crumb is o.k. and I have much larger holes in the crumb than I did with BBA's, but I believe I underbaked a little. I didnt use an internal temp probe to monitor temp, I thought it wouldnt be very accurate with all the large holes I knew this would make. So I tried to go as long as I could without completely blackening the crust. Here is what I got.
The flavor of these is much different than BBA's as well. And I realize there would be some difference due to the Olive Oil being added, but there is a big difference to me. It tastes good, so I wont complain to much, I just have to work on the times better in the future.
While I was at it I made two loaves of Hamelmans Pain Rustique. These came out great. The guesswork I did on mixing times on this worked out well. I am very pleased with the feel of the crust, and the holes in the crumb. Here they are.