After making Ciabatta with Craftsy, I searched and found this great recipe and method. Being an experimenter, I used 1/3rd Unbleached All-Purpose, 1/3rd Bread Flour, and 1/3rd Whole Wheat Flour, even though it was my first time with this recipe (all measurements in gram weights). I also have a Gaggenau oven with options for convection, bottom heat or top and bottom heat. Because I use sheets/trays which fit the side racks, I divided the batch over three trays and did one by bottom heat, one by convection, and one by top and bottom heat. The first wouldn't brown on top so I had to extend the time and switch on convection to brown. The second baked quicker as did the third, and they all turned out fine. I think the first is limited by the tray filling so much of the oven that top-bottom circulation is not as good. Dimpling was done very deep on the first two (right to the bottom) and lighter on the third, so they ended up very deep on the first, medium on the second and like your pictures on the third. I do not see a photo attachment, but if it comes later, I will attach one. A very good experience and I will use again.

• Reply