Newbie Baker from Chicago
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?