This weeks challenge was ciabatta bread. I did the poolish version. I let it ferment overnight. I think shaping the bread was a challenge and I'm not sure I did it right. My crumb didn't turn out right, no big holes. What did turn out right though, the flavor!! As I was taking the bread out of the oven I could smell the ferment, like a beer smell.
The dough was pretty stiff and I was unable to kneed it in my mixer so I did alot of hand work. I'm guessing that had something to do with my tight crumb. I even added about 3 extra Tbsp. water to the recipe.
I stretched the dough out and folded it and allowed it to proof.
I divided the dough in 3 and shaped it, allowing it to proof again.
I heated the oven up to 500 and used my pizza stone and pizza peel. I have a BIG cast iron pan that I put in the oven under the stone. For my first steaming I put ice in the pan, then I sprayed the water on the sides of the oven for my other steamings. I was very pleased with my crust hardness.
Out of the oven.
I couldn't wait, I sliced it after 25 minutes. Yum! Thank you Chris from http://www.akuindeed.com for hosting our BBA challenges.