BBA Challenge: Ciabatta

I'm back on the BBA Challenge! This week: Ciabatta. I made the poolish version, because poolish is just such an easy pre-ferment. This bread is very high hydration, which means it's not super easy to work with. As a result, you don't knead it in the traditional sense. Rather, after some initial mixing, you put it through a series of "stretch and folds". (Basically, you fold the dough over itself a couple of times.)

The end result looks like this:





I'm not super happy with the crumb structure. I was hoping for something more open, like the pictures in BBA that are more hole than crumb. Oh well, it still tastes great!