Believe it or not - this is one of my first breads! I always have fear in handling dough, not sure how to knead a dough, unsure of getting the right texture, worried if my dough will rise, how to shape the dough, etc.
I personally love Ciabatta but it is not something I can easily get locally in Malaysia (at least not the right one!).
Based on some books and websites, I gathered the success of this bread is determined by the large irregular holes trapped in the dough (the bigger the holes, the better), excellent crust and chewy inside.
MY FIRST CIABATTA - not sure if I got it right but they certainly tasted like REAL bread!! The holes were not as big as some other ciabattas, but they were irregular in size.
POOLISH - I have no bread culinary school experience and some of the terms like Poolish and Biga confused me a little. Finally, just got all the ingredients together and tried out the Poolish version. It was fun watching the bubbling and rising of this prefemented dough. In fact, was a little worried the poolish would overflow when I refrigerated it overnight (it did not!)
DOUGH - smooth, sticky and cleared sides of bowl.
SHAPING - somewhat like my slippers :-)
I am very happy with my first attempt in Bread and Ciabatta - not bad for a start!
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