Ciabbata with Ferment

Hello everyone, Just made Peter Reinhart's Ciabbata with poolish. Have to say it's almost the tastiest bread  I've ever made, or tasted: second to my Sourdough that is. Great spring in the oven and beautifully light, and flavoursome. If anyone's interested I could post the recipe, but I'm sure most folks on here know about it. I was just so excited I had to share..

Instead of the poolish PR uses, I used dry sourdough ferment. Therefore I used quite a bit more water, which I didn't measure. But by sight it was forming a wet ball and was clearing the sides of the bowl in the mixer. Hope you like !!