It was lovely and plump and full of bubbles...and was easy to shape and bake around breakfast time. From 500g of my Shipton Mill Flour Ciabatta Flour..three loaves: two for the freezer and one for now.
Wednesday, 21 September 2016
Sourdough September ...Sourdough ciabatta
I have read in several places about Sourdough September...my effort baked today is Sourdough ciabatta, the recipe is on page 136 of How to Make Sourdough by Emmanuel Hadjiandreou. By the time it came to the last fold, and rest...I needed my rest, so the dough went out to the conservatory for the night.
It was lovely and plump and full of bubbles...and was easy to shape and bake around breakfast time. From 500g of my Shipton Mill Flour Ciabatta Flour..three loaves: two for the freezer and one for now.
It was lovely and plump and full of bubbles...and was easy to shape and bake around breakfast time. From 500g of my Shipton Mill Flour Ciabatta Flour..three loaves: two for the freezer and one for now.
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