It’s been a few months now since we’ve made this beautiful product, but it’s time to start testing it out for retail. With a 90% hydration, a 3-day ferment and 0 margin for error, this dough is truly a test of one’s skill.
Very proud of my team for nailing it down. When properly made, ciabatta has a lightly coloured, thin crust, a very open crumb, and a soft, somewhat sticky texture. Check, check, and check.