This batch was a bit blander than the first. The Cook's Illustrated recipe calls for the biga to rest on the counter for 8 hours before adding to the dough. The first batch I let rest for 8 hours, and then deviated from the recipe by adding another 12 hours in the fridge. This time I skipped the fridge ferment. In the future I'll add the fridge time, because I think it makes for more flavorful bread.
Looks good. I wouldn't bother with the dimpling. You can use this dough for focaccia though and then dimpling seems more appropriate. I know that I have seen some videos where home cooks dimple the ciabatta, but have never seen it personally anywhere else. Of course this could be common for all I know.
8 hours for a biga seems short to me. Of course it depends on the amount of yeast and the temperature of the room and water. If the biga was not collapsing, then it could go longer.
I think you're right about the dimpling. I didn't do it in my first batch, but since the Cook's Illustrated recipe called for it, I thought I'd try it for kicks. Seems unnecessary, and I think it could deflate a dough that didn't have a good rise.
Comments
Your Ciabattas look very yummy! Bet they make some great sandwiches.
This batch was a bit blander than the first. The Cook's Illustrated recipe calls for the biga to rest on the counter for 8 hours before adding to the dough. The first batch I let rest for 8 hours, and then deviated from the recipe by adding another 12 hours in the fridge. This time I skipped the fridge ferment. In the future I'll add the fridge time, because I think it makes for more flavorful bread.
Looks good. I wouldn't bother with the dimpling. You can use this dough for focaccia though and then dimpling seems more appropriate. I know that I have seen some videos where home cooks dimple the ciabatta, but have never seen it personally anywhere else. Of course this could be common for all I know.
8 hours for a biga seems short to me. Of course it depends on the amount of yeast and the temperature of the room and water. If the biga was not collapsing, then it could go longer.
I think you're right about the dimpling. I didn't do it in my first batch, but since the Cook's Illustrated recipe called for it, I thought I'd try it for kicks. Seems unnecessary, and I think it could deflate a dough that didn't have a good rise.