Originally Posted by Desert Dweller
Ya did good on that Ciabatta Curt. I have some bakery experince and I can seethe light and airyness to the formed cells which is an indicator of a properly done ciabatta. Try a breakfast sandwich on one and you'll be amazed...
Any hints on how to get bigger holes in the crumb? Too much kneading?
CBJ, some comps, a few awards, Certified Artisan Steak Taster.
XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)