I baked this bread this weekend and had moderate success. However, I didn't notice until late that the first temp is in Celcius (my stupid stove is only in Farenheit), and I didn't use enough yeast.
So next time: More yeast (and maybe more proofing the yeast) and higher heat.
What I was hoping for was a crusty loaf. What I got was a slightly moist ciabatta. Not bad, just not what I was looking for. I hope that my corrections will turn this into the crusty loaf I'm looking for. But if not, ciabatta is still a good bread.
Through My Glasses, Dorkily
1 year ago