Ciabatta Bread
Is this the best breakfast roll ever? Ciabatta believe it!
Hey gang,
It only seems like yesterday we were talking seaweed focaccia, and this week we are focussing on another light and airy bread. This time it is ciabatta, and like focaccia it is surprisingly easy to make at home. You just need light fingers and a little patience, but once you have mastered this you will be making it again and again.
OK lets do this team…
Ciabatta
The key difference between poolish and biga lies in their hydration levels and fermentation times, which ultimately affect the flavour and texture of the resulting bread. Poolish is a wet pre-ferment, typically a 1:1 ratio of flour to water by weight, and ferments for a shorter period. Biga is a drier pre-ferment, with a higher proportion of flour to water, and is often fermented for a longer time.
Poolish
Hydration: High, usually 1:1 flour to water ratio by weight.
Fermentation: Shorter fermentation time, typically 8-16 hours, depending on temperature.
Flavour: Produces a milder, sweeter flavour and a softer, more tender crumb.
Commonly used in: French bread, baguettes.
