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.
Three ciabattas in less than a week - I bow to you! The photo looks great! Love the aroma with this bread.
ReplyDeleteThe first loaf had the best holes - I do relate to that one. Very often my first try seems very close to the ideal and after that I think is when I really start to learn when I try it over and over ;)
Your judges didn't share your fascination with the holes :) so with you there too.
I'll be posting mine in a day or two.
I have done two sets of ciabatta, they were very tasty, but it wasn't ciabatta -- only small holes! I can perfectly relate to hole fascination.
ReplyDeleteI asked my husband to pick up a loaf of bread on his way home from work. He was quite disappointed. He would prefer any of the ciabattas, small holes or not, to store bought.
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