A Stir The Pots Post

Ciabatta With Poolish

by | Oct 5, 2013 | Bread

I made ciabatta recently, this time at workplace for sandwiches. This batch was inspired by the BBGA website, where there's a whole suite on ciabatta's from Didier Rosada. I plonked out a decent dough with doppio impasto, a method for high hydration loaves also known as bassinage.

Next day I let the dough out, warmed it up a bit, cut and stretched it on well floured couches rigged with towels. Not too bad for making this during a very busy morning!

Photos below try to capture two things I observed;  the number folds  helped to strengthen the gluten, and the amazing carbon dioxiode bubbles. 




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