Ciabatta

I've baked a few loaves of ciabatta in the last few days and I must admit I'm getting pretty gosh-darn good at it. Gonna put another one in the oven in about 20 minutes. I started the pre-ferment (sponge or biga or poolish or whatever you want to call it) for this loaf at about 10:00 this morning, then left it alone for about 10 hours before adding the rest of the ingredients and mixing the dough. That was a couple hours ago. Since then I've knocked down the dough a couple times. It is currently on its third rise.

If anyone out there wants to give my formula (recipe) a try, here it is:

Pre-ferment
4 oz. All Trumps high gluten flour (by weight)
2 oz. 110-degree water
1/8 tsp ACTIVE DRY YEAST
1 pinch of sugar

Dough
6 oz. All Trumps high gluten flour (by weight)
6.5 oz. 110-degree water
1/2 tsp ACTIVE DRY YEAST
1 pinch of sugar
1 tsp salt

I'm not going to type the procedures for making the bread right now. I may do it some other time or if anyone asks me to. But my pizza-making procedures (and you can't buy a better pizza) are already available on the Aimless Pizza Page.

Aimless