Ciabata
Well with ski season full on, I have been living on Norm's onion rolls, pulla and Floyd's blueberry, cream cheese braid variations for three months now. This ciabatta is the first plain, lean loaf I have baked in some time. Sometimes you just get a taste for things.
This loaf was baked using 350g strong bread flour @ 78% hydration and using 50g newly refreshed liquid levain, 7g salt and 1TBs EVOO. I used vigorous mixing in the bowl followed by four sets of S&F's with 10 minutes rest and after 2 hours of bulk rise, then gently shaped as described by Peter Reinhart in ABED.
Baked at 500 for 12 minutes with steam, turned and baked another 12 minutes. I wish I had a before and after picture as I didn't just get oven spring, I got oven explosion! I estimate 3 - 4 times oven rise from proofed. I will do a before picture next bake which is in progress @ 80% hydration.
Happy baking! Ski!