two ciabatta recipes from reinhart's BBA today: the first uses the biga pre-ferment that i made last night. except for the type of pre-ferment used, the only real difference between the recipes was that the biga recipe listed an optional addition of olive oil, so i opted for it. the good new, it tastes good enough to eat. the bad news is.....it's not what i expected. like it's poolish brother (see next post), it puffed up more than i thought it would, and the crust is softer than i'd wanted, and i did not get the kind of big holes in the crumb that you expect from ciabatta. oh, well. let's check out the poolish version now.
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