"gennarino" > wrote in message >.. .
> "Static I"
> > > My friend jason, made a very beautiful ciabatta with poolish
> with a
> > >recipe of www.theartisan.net.
> >
> > If I had a friend baking like that. I wouldn't be bothering
> myself! Hell, if
> > there were even one artisan bakery in this town, I'd happily
> just concentrate
> > on the main dinner course.
>
> Sorry, but I havent' understood. I have written of my friend
> because I had hopen that was a good recipe and an help. :-/
> (sorry for my bad english)

Nice looking bread. I haven't made Ciabatta with a poolish yet, but I
think I will next time instead of the biga. The percentage of water
has never changed in each batch I baked, but maybe my stretching was
inadequate last time. The formula I've been using is Peter Reinhart's,
so I don't think it's flawed in any way. Perhaps I will also increase
the amount of water, along with stretching the dough further out and
maybe even adding an extra stretch-and-fold step. Do you, by chance,
have a good recipe for Pugliese or Pane de Champagne? I'm going to try
Peter Reinhart's versions, but I was wondering if you had a reliable
formula. The only thing I really find wrong with his formulas is that
they always need extra salt, at least 1/4 teaspoon. Other than that,
it's all about technique.