Ciabatta prepared with a poolish as a pre-ferment is definitely THE bread that must be added in the baking repertoire of every kitchen. Rustic in appearance, but purely delicious in flavor, this airy, light bread presents itself with a crunchy exterior crust and a mouthwatering, chewy and delicate crumb. Ciabatta dough can be challenging to make at first because it is super hydrated, and as such WET, very wet and sticky. Most would recommend a mixer, but the satisfaction of making this dough surrender to simply No true pre-shaping or shaping is required but the few challenges with working with this dough should not be reason to stop tackling and working this wet dough because it is quickly mastered and most satisfying to make with just a few helpful tricks.
Direct link to the Ciabatta in the Fontana Gusto
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