Over the weekend, my wonderful and generous (and carbo-overloaded, no thanks to me) husband took me shopping and I got to pick out a
pizza bread stone. And although I’m making bread to take for Christmas Day, I have to try it out ahead of time. I mean, we wouldn’t want any last minute problems, right? (That’s my story and I’m sticking with it!) So I decided to use my holiday vacation to whip up some poolish ciabatta bread from The Bread Baker’s Apprentice and strike yet another recipe off the Bread Baker’s Apprentice Challenge list.
Per the recipe, I didn’t get to use my beloved mixer. Just mixed the simple ingredients (bread flour, yeast and water) and let it sit for 3 hours. The recipe states that it should look like a thick pancake batter. Mine wasn’t quite runny enough to be pancake batter but it was definitely wet and shapeless, more like a smoother oatmeal.