I think my next attempt at ciabatta, I'll dust the couche and bench with semolina rather than AP flour like I did this time. I'm not a fan of that "coated with flour" result I got this time, although the bread itself turned out marvellous.
Also reduce the cooking time by a couple of minutes. I'm sure I don't need the full 25 minutes. I'll try 22 and see what happens.
I would choose semolina over cornmeal tbh. It's finer, and I've had good results using it on a pizza peel.
@Nezchan Sure, if that works for you.
My preference is to experiment broadly, see what works, what doesn't, what causes what.
I've tried a lot of stuff to "wreck the loaf." Results have been variable, but nothing (deliberate or unintentional) has created anything inedible.
Well yeah, but using semolina IS my next experiment, lol.
I have made inedible (which is to say, heavily undercooked even though on a low temperature and the exterior is done) loaves. So it's definitely possible.
My experiment tomorrow is trying to adapt a recipe to use tangzhong, even though that uses 100% of the water in the recipe. Dunno if it'll work, but if it does it'll be amazing.
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