Newbie Baker from Chicago

Newbie Baker from Chicago

Submitted by penguinpants on November 3, 2015 – 4:32am.

Hi everyone!  What an awesome site with so many great contributions. I can’t wait to learn more baking secrets!

I’m very new to baking.  Only a few loaves thus far.  Yesterday I attempted ciabatta using Cook’s Illustrated’s recipe; adding two tablespoons of olive oil and putting the biga in the fridge after eight hours to ferment for another twelve. The crumb was soft and springy with a nice chew and classic ciabatta flavor. 

So, how’d I do?