Another Amalgamation bread, this time three Ciabatta variations. These can be located in the Yeasted Pre-Ferment section and are as follows:
Ciabatta with Stiff Biga, pg 105 - and there is a correction for this one.
Ciabatta with Poolish, pg 107
Ciabatta with Olive Oil & Wheat Germ, pg 109
As always, being Mellow, it's up to you if you want to do one, two or all three varieties of this bread.
Be prepared to work with a much wetter dough than usual here, Ciabattas are famous for being high hydration bread which in turn results in a very open crumb. Great for sopping up a little EVOO and Balsamic Vinegar with a sprinkle of sea salt as a tasty Appetizer.
You can see some interesting dip and topping combinations here:http://www.dipbread.com/delicious-bread-dipping-recipesThe Errata:
For the HOME column on page 105, the water in the final dough should be:
1 lb 3.6 oz (2 1/2 cups) [556 grams]
For those joining us a little later in the challenge or who need to grab a fresh copy, the Official Errata Sheet for the book BREAD can be downloaded here:http://Mellowbakers.com/index.php?topic=242.0