Hello dear stemians, Today I show you these loaves of bread that I made with the formula for ciabatta biga version, of fermentation of 2 hours at room temperature and another 12 in the fridge, from the book The baker's apprentice Peter Reinhart.
Hello dear stemians, Today I show you these loaves of bread that I made with the formula for ciabatta biga version, of fermentation of 2 hours at room temperature and another 12 in the fridge, from the book The baker's apprentice Peter Reinhart.