This looks great. I'm off to make my starter right after this.
I've tried a ciabatta recipe before and after mixing the mixture didn't quite develop into that beautiful elastic dough like in the picture. It stayed very watery and individual gluten strands got stuck in the paddles of my mixer while the rest of the batter had the texture of water. Any ideas?
Back to the drawing board.
Hi Jenny - sounds like you crossed the tipping point into too much water. Also, add the water to the overnight starter first, mixing to combine; then add the flour. They go together more easily that way. Try, try again - remember, the journey is just as important as the destination. You always learn something along the way. PJH
November 2, 2008 at 1:50am