The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Ciabatta @ 88% hydaration

Skibum's picture
Skibum

Ciabatta @ 88% hydaration

The only change from my last bake was upping the hydration. I proofed it on parchment paper that I did not flour well enough. After the turn, the dough was welded to the parchment, which no doubt affected the shape. Nice open crumb though. Next step 90%.

Happy baking, Ski

Comments

Danni3ll3's picture
Danni3ll3

I love the bold dark colour! I am sure it is delicious!

Skibum's picture
Skibum

This loaf baked up way darker than the last one and I donèt know why. I try and do the same things every timer.

Happy baking! Ski

dabrownman's picture
dabrownman

Very well done indeed.  Bet this is some fine tasting bread.  

Happy baking Ski

Skibum's picture
Skibum

I have a 90% hydration version bulk proofing just now.

Happy baking, and eating! Ski

Ru007's picture
Ru007

Well done Ski! 

Happy baking :)

Skibum's picture
Skibum

A tasty bake to be sure.

Happy baking! Ski

PalwithnoovenP's picture
PalwithnoovenP

Your getting better at it! Happy baking!

Skibum's picture
Skibum

As with anything, with practice one improves. Happy baking! Ski