Hi!

I've decided to bake a batch of ciabatta each weekend for practice. I've just recently started baking (2 batches of ciabatta, 1 pain a'la ancienne, a portugese sweet bread (and years of the occasional, discouraging brick-like sandwich loaf before I found this site) I got a copy of BBA if you couldn't tell)

Anyway, here is weekend 2. I thought I'd share because I think it's going fairly well, and this site and it's contributors are as much responsible as the copy of BBA I'm quickly filling with bookmarks, flour and dried dough.

The crumb was quite variable throughout the loaves; this was one of the nicer sections. The irregular sections seemed for the most part to be isolated up towards the top. I think next time I might flip them over when I transfer it to the couche(sp?) to see if it evens them out a bit.

This site has been a great help, I appreciate it a ton!