Ciabatta using Double Flour Addition/Double Hydration
Posted in Lean Doughs, Techniques on Feb 1st, 2009
In the previous post (More Musings on Mixing… ), I described a newly devised ‘double flour addition’ dough mixing technique which will allow a home baker, using a conventional tabletop stand mixer, to produce a well developed, nicely aerated dough nearly identical to those produced by professional bakers using commercial mixing equipment. While it was demonstrated […]