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.
For more about bread baking, I invite you to visit my blog, Wild Yeast, at http://www.wildyeastblog.com/
Where do you found that towel you put the bread on?
CuriousCosmo09 1 year ago
I love your counter tops. I want a REAL kitchen.
Antiks72 2 years ago