The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Ciabbata with Ferment

jameslee's picture

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 !!