We had the option of using either a Poolish or Biga for the pre-ferment - the main difference being the amount of water added to the flour and yeast during the pre-ferment stage. Peter Reinhart offers many variations for his Ciabatta formula. And I’ve learned over the years while trying to perfect my own loaves of sourdough, the open crumb with big shiny holes is much harder to achieve than a great flavor! In addition to its signature flat and rectangular shape, ciabatta is known for its open crumb with lots of big, shiny holes. Everyone seemed to be saying the same thing: great flavor, but not enough holes! Lots of BBA Challenge members finished their ciabatta before me, so I knew that the bread wasn’t turning out perfectly for many people. The bread was ciabatta and while I was excited to try it, I admit that I was a bit nervous. Last week I finished bread #7 in the Bread Baker’s Apprentice Challenge.
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