The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciabatta (experiment)

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woefulbaker's picture
woefulbaker

Ciabatta (experiment)

OK this was an experiment in high hydration dough so no delayed ferment or preferment. I'm starting to get a little more confidence in handling the dough.  I only call it ciabatta because of the 'rustic' shape. It's not even  a well formed 'slipper' to be honest but I was really more interested in getting open crumb. Thanks again to all those people who have been posting advice - I think I'm slowly absorbing it one loaf at a time.

AbbyL's picture
AbbyL

You definitely got the sought-after open crumb. Have you tried the quick ciabatta on the highest-rated list on the home page? That has worked out nicely for me, despite my rudimentary skills.

Abby