February 15, 2016 - 1:02pm
Ciabatta @ 80% hydration
I changed the hydration and because the starter had been refreshed two days prior, I used 60g rather than 50. The holes are just too darned big! It makes a decent sandwich loaf, but not quite what I was looking for. I searched some youtube videos and unlike Peter Reinhart, Ciril Hitz degasses his ciabattas and does not fold and his crumb structure is more even. I like the shape Peter's letter fold gives, but next bake of this loaf I will de-gas gently before folding to see if I can get a more uniform crumb structure.
One of the reasons I love to bake is that I learn something new just about every time I bake a loaf. I got great oven spring once again and the before and after photos follow:
Happy baking folks! Ski