The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciabatta (experiment)

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