RecipeMuncher

I have seen different methods for shaping ciabatta; the method I use is really more cutting than shaping. In contrast with most other doughs, which are assertively de-gassed during shaping, ciabatta wants to be handled very gently to maintain all those lovely bubbles that have developed during fermentation. [See post to watch QuickTime movie] (If you can’t see the video here, view it on YouTube.) © Wild Yeast, 2009. | Permalink | 25 comments Feed enhanced by Better Feed from Ozh (...)