I've made ciabatta before using a different recipe from 100 Great Breads. But this was my first attempt using Peter Reinhart's method. I created the poolish the night before using Kamut. To the best of my ability, I folded the dough and degassed it as little as possible. We have a baking stone in our oven so I baked the loaves directly on that.
Because I used Kamut, the dough had a tighter crumb and was pretty dense. However, the texture was incredible: creamy and cool on the tongue. It didn't have an overpowering flavor. The ciabatta from Great Breads is much more salty. My mom thought perhaps that ciabatta is suppose to be a milder bread. Either way, I was pleased with my first attempt.
Because I used Kamut, the dough had a tighter crumb and was pretty dense. However, the texture was incredible: creamy and cool on the tongue. It didn't have an overpowering flavor. The ciabatta from Great Breads is much more salty. My mom thought perhaps that ciabatta is suppose to be a milder bread. Either way, I was pleased with my first attempt.
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