Wild Ciabatta in Cyprus!
I was getting antsy because I hadn't used my sourdough starter for 2 weeks! That's a long time for me. I needed use it. Well, I used it for ciabatta as you can see here and for Poliane's Miche. The sourdough ciabatta that I baked the night before was enough to make my Sunday... Almost 80% hydration, following BBA's poolish version and replacing the poolish with my lively sourdough starter. I had fun making this one and I am beginning to believe that I get better results when I use the sourdough starter compared to commercial yeast. This ciabatta turned out pretty good. Very light as I hoped... the crumb was just lovely. Creamy and light flavor (not too yeasty or sour). It was very much liked by the family members and one loaf was gone during breakfast, as you can see with a simple fennel-mint salad. I gotta try making this ciabatta in our wood-fired oven and see how that turns out. Hope you like the photos. I tried to use natural light as much as I can...