Look how smooth!

My first try at Yeasted Ciabatta. I was happy to see the folds were working for me. I could see the development in the dough as I worked. Had problems getting the dough in the oven, actually dropped it, but decided to keep going. Saw bubbles forming. Please let me know what I could do to improve.

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Good morning, bakers. This is our home base for today. 🔥 Two versions, same bread, same 80% hydration, no shaping, no scoring, all flavor: 👉 Yeasted with Poolish: pantry.bakinggreatbread.com/recipes/rustic-italian-ciabatta 👉 Sourdough with Levain: pantry.bakinggreatbread.com/recipes/sourdough-italian-ciabatta (Swap these for the trackable community links from the recipe card share button.) 🧭 How to use this thread: 📸 Post your poolish or levain photo first thing. Show me what you woke up to. 💬 Drop questions in the comments as you go. Mixing, fermentolyse, coil folds, bulk rise, divide and cut, final proof, bake. Every stage. I’ll be in here all day. 🏷️ Tag your photos with the stage so we can all follow along.“Poolish ready,” “Coil fold #2,” “Just divided,” “In the oven,” “Crumb shot.” ⚠️ A few reminders before you start: 👀 Watch the dough, not the clock. 50 to 70% rise on bulk, not doubled. Doubled means overproofed, and ciabatta will go flat on you. 💧 Wet hands and a wet bench scraper are your best friends today. Don’t add flour to a wet dough. Trust it. 🎥 The coil fold video I posted yesterday is pinned. Watch it once before your first fold if you’ve never done one. 🔥 Steam matters. Cast iron skillet of hot water on the bottom rack, or a Brod & Taylor dome — either works. Don’t skip it. 💡 If your bake doesn’t come out picture-perfect, post it anyway. We learn more from honest bakes than from highlight reels. 🚀 Let’s go. Drop your starting photos below. Perfection is not required. Progress is. Henry ⭐🔥

I love baking with freeze dried strawberries! I’ve made this white chocolate strawberry sourdough with fresh strawberries numerous times by adding them in during stretch and folds, and it’s always delicious. I wanted to do something different with this loaf, so I laminated crushed freeze dried strawberries just prior to shaping. Everything about this loaf is amazing!