Ciabatta time

Two of four loaves cooling on a rack.


What a lovely dough to work with.

Ciabatta, according to Carol Field's The Italian Baker, starts with biga, or a starter. Honestly, I've never worked with a starter. I've used sponges, but the point of the starter, I think, is to lend deep flavor. It was easy, and I consider it magical. When I added it in the dough the next day, it made the mixture immediately alive...and so, the dough was very responsive.

This is fun!