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| author | Mohit Agarwal <mohit.agarwal@sky.com> | 2025-01-02 19:03:09 +0000 |
|---|---|---|
| committer | Mohit Agarwal <mohit.agarwal@sky.com> | 2025-01-02 19:03:09 +0000 |
| commit | dcbc82f4b73bb36fdefc9fd4a7597f678f68c2ad (patch) | |
| tree | 4df0be0e9cfdfb3837021d3db4792e7e8069a69d /03-05-ciabatta-with-poolish.md | |
| parent | 26d81bd74763b2a3f383ac15e5d19f40e7e44fbf (diff) | |
Editing.
Diffstat (limited to '03-05-ciabatta-with-poolish.md')
| -rw-r--r-- | 03-05-ciabatta-with-poolish.md | 6 |
1 files changed, 3 insertions, 3 deletions
diff --git a/03-05-ciabatta-with-poolish.md b/03-05-ciabatta-with-poolish.md index 95ccfe0..be7ad34 100644 --- a/03-05-ciabatta-with-poolish.md +++ b/03-05-ciabatta-with-poolish.md @@ -5,7 +5,7 @@ This traditional Italian bread is made from a very wet dough and is barely shaped. As a result, it's full of nice, big holes. Great with olive oil or a good-tasting vinegar, and some pasta. This recipe was -adapted from "Bread" by Jeffrey Hammelman. +adapted from _Bread_ by Jeffrey Hammelman. **Formula** @@ -59,6 +59,6 @@ covered, for about 90 minutes. **Baking** Dimple the loaf with wet fingers all the way across and almost all the -way through to the bottom of the loaf. Load onto a hot stone at 460 -degrees with steam and bake for about 35 to 40 minutes. Let it rest +way through to the bottom of the loaf. Load onto a hot stone at +460\degree F with steam and bake for about 35 to 40 minutes. Let it rest one hour before slicing. |