Thursday, October 31, 2013


I baked this cibatta loaf the other day. I ws really happy with how it turned out. The flavout was delicious and the crumb turned out just how I hoped with some nice big holes. The bread was made using a poolish type of pre-ferment that fermented for about 14 hours before making the final dough. The final dough was amazing and full of life. It was bubbling and had an amazing elasticity and lightness.
Cibatta made with poolish

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