This was my additional practice run for getting similar sized ciabatta buns. It appears I could have shorten the baking time to 16-18 minutes, these were baked for 20 minutes. With my other batch one of the buns had very large hole so to prevent that from happening I gently degassed any large bubbles when I was stretching out dough. Using the baguette board made it very easier to transfer the ciabatta
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Those look really nice. Ciabatta is my favorite sandwich bread. I sometimes make a loaf of ciabatta as four buns to use for sandwich or panini. I just accept the big holes (aka mouse holes) that are inevitable with ciabatta as being a part of what ciabatta is all about since it is a wet dough bread. Never thought about degassing the big bubbles, I’ll try that.
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