Sourdough baking as an OCD
I spent all day on a long fermentation trying to duplicate bwraith's beautiful sourdough ciabatta. What I produced was the best tasting thing I've baked. On the down side the crumb is unremarkable again, proving I'm starting pretty low on the learning curve. My sourdough starter which has been dormant for months is now hyperactive as evidenced by this proof-
I think I overproofed. The dough was very soft, very puffy, very sticky! I had to fold it some more to get it workable for shaping. Onto a cloche for final proof went the dough until I lost my nerve and moved the four ciabattas to oiled paper on a baking sheet. Envision a sticky mess of dough and cloth instead of tasty bread! To get a crunchy crust, I spritzed the loaves with water and steamed with a cup of water in a skillet. This recipe baked 18 minutes at 450 and still came out only a golden brown. Bwraith, how do you do it?
Sourdough Ciabatta #1
Even if unremarkable in appearance, this bread won't last long. Its delicious!
It is day three for my rye and grapefruit juice starter and as Grandma Gracie would say, it is really going to town!