Ciabatta

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Uploaded by on Jan 24, 2010

Ciabatta is a high moisture dough upwards in the 80% range. The amount of moisture produces a wonderful open crumb. I am making ciabatta with a whole wheat poolish. Start to finish.

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Uploader Comments (nicolegrigor)

  • Yup they are on the video as I talk about each ingredient. :)

  • What is preperment

  • @shafaq007

    A preferment is a type of dough that you pre-ferment whether it be a poolish, sponge, or biga. The idea of starting off a small amount of dough and allowing it to have extra fermentation is to develop more flavor in the bread. Therefore the process is a 2 day preparation.

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  • Could we please have the ingredients and quantities ?

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