This is my first attempt at ciabatta. I love the crust but not sure my inside texture was fully developed.This bread was made from a starter sponge that was 24 hours old. I will be working with starters and sponges this month.
Since I was eperimenting with the starter I used an old favorite(my Italian bread)
the starter was one cup water and one cup flour and 1/2 tsp yeast left overnight in the bread machine to this I added 1/2 c water and then all the ingredients of my Italian bread(see my first post) this made a very soft dough that I had rise once in the machine, shaped then let set 30 min. I baked it off at 450 for 10 min and 375 for twenty min.
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