Saturday, June 27, 2009
So far this week, I have made Ciabatta starting with poolish, I have made ciabatta with biga and olive oil. I finished with Ciabatta with poolish with the addition of roasted garlic and rosemary. My conclusions? They all tasted good. My loaf with the best holes was my first. Mixing anything into the bread with the fold method is very challenging. My judges were appreciative of all attempts. They don't understand the fascination with holes.