First attemps at ciabatta
This is my forth loaf of bread ever made. It is ciabatta, though I am still working on my crumb. This is my best ever loaf. I am hand mixing, using Peter Reinharts Bakers Apprentice, and this is the tastiest loaf I have made to date.
Ciabatta crumb: again, I know the holes aren't quite big enough but it is the tasiest loaf I have made yet. I know what I did wrong! or I think I do.
This time I tried doing the bulk fermentation in the fridge and although I think this contributed to the best taste I have yet created, I did this rise in a mixing bowl and when I put it on the counter to cut and create the loaf shape, I degassed it too much. Next time I think I will do the bulk ferment in loaf shape.
What do you guys think? When it was in the bowl it was huge. When I got it onto the table it looked all dejected.
I do feel shy to put my attempt up here. The loaves I see here are so gorgeous and perfectly shaped. I will get there, a loaf at a time.