Category: Ciabatta

• 02/09/2015

  Pugilese – a ciabatta style bread with a sourdough starter

  

  Sweet and light white ‘ciabatta’ style “Pugilese” loaves.
• 17/08/2015

  Baking Maths – The Baker’s Percentage

  How using a “baker’s percentage” can help with planning and baking a perfect loaf.
• 01/06/2014

  Wholemeal spelt sourdough

  

  This sourdough uses a method from The Bread Baker’s Apprentice to increase the fermentation time, resulting in a more complex flavour and a well developed crumb. The method involves using cold water and an overnight fermentation, and I have added an extra proofing stage to help with the irregular, aerated crumb. I shaped this batch…