What is your favorite Ciabatta formula using yeast
I am a self confessed sourdough freak, but when it comes to Ciabatta I like the yeasted versions better.
What is your favorite yeasted version? I am looking to build flavors over time, so a poolish or something along those lines would probably be best. I am after flavor and open crumb.
Thanks in Advance.
Oh, my favorite all time ciabatta was a formula I got from King Arthur website many years ago. For the life of me, I can’t find that formular. I went so far as calling KA in the hopes that someone there would have it, but no luck. I remember it used a long fermented poolish, but that is about all I can recall.