Another Bread Baker’s Apprentice formula down. This time Ciabatta. A pretty neat little bread that is characterized by crisp crust and distinct big, holes in the crumb.
My bread got the distinct bubbles, but didn’t have the oven spring I had hoped for. Additionally the taste was rather bland. I attribute this to over active yeast. It was fairly hot the day I baked this and its possible they little yeasties just overworked themselves during the bulk fermentation. The dough probably could have been wetter too. Ciabatta is a pretty wet dough; wetter than I’m used to working with.
Tragedy strikes!
Do NOT put your expensive stoneware baking dish in the oven without having some liquid in it first. The idea was to add water to create steam in the oven. Unfortunatly the rapid temperature change caused by pouring hot water into a even hotter pan, lacking a thermal buffer, caused disastrous results.
