This week I decided to make some Ciabatta buns/loafs with Poolish method based on Jeffrey Hamelman’s book ‘Bread’ A Baker’s Book to Techniques and recipes. Recipe is in section of Bread made With Yeasted Pre-Ferments. My main focus was to apply what I have learned over last 3 years to get Ciabatta buns/loafs with larger irregular holes and more Artesian looking. I have included picture of one done in 2019 to show difference of how the crumb looks compared to what I did in September of 2019.
3 Likes
Gorgeous crumb. You’ve perfected it!
1 Like