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Ciabatta Shaping

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Uploaded on Mar 9, 2009

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/

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