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 know one thing though. Replacing all the liquid in the recipe with ginger bug instead of just using it for the poolish was the right move. Completely different from the results last time.

@Nezchan There's also rice flour (gives that white dusted look) or cornmeal.


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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