ade with flour and too much water!
Thanks, Marcos… here's to your advice. My latest effort at ciabatta.
ade with flour and too much water!
Thanks, Marcos… here's to your advice. My latest effort at ciabatta.
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Have you tried the double-hydration approach? Save some of the water back, and after kneading to build up structure, work in the rest of the water. It works well for me.
Jeremy Cherfas, Yes…it’s the way I do the ciabatta….and most breads I hold back about 10% when I bake.