Poolish Ciabatta from BBA
Hi just wanted to share
Only been baking for the past 6-8 weeks - mainly been using FWSY Ken Forkish, and I have made all/most his recipes sequentially in the book - Overnight Country Blonde is where I'm currently at.
Just had a go at Ciabatta from BBA using his Poolish recipe - Very wet and sticky, but that's pretty much all I'm used to TBH :)
I'm very pleased with the result - Crust was crispy coming out of the oven, but soon softened - I honestly never knew ciabatta could be this good !!! - In the UK we usually get something pretty dry and uninspiring.
I used Allinson's Strong White flour and their Active Dried Yeast (Yellow/Orange tub), A Cast Iron Baking Steel with a stream bath & sprayer for the oven @ 250'C (Fan) down to 230'C