Ciabatta for Dom
108% 323 levain
100% 300 Flour
60% 180 Water
1% 2 salt
Very wet, make lots of folds sprinkling flour between turns
first ferment 3 hours 45 minutes
divide 75 gram peices
Final proofing 1 hour 30 minutes
bake 25 minutes at 238 celcius
Jeremy
Re: Ciabatta for Dom
by TeckPoh - posted on: 2006, October 12 - 14:17divide 75 gram peices
Jeremy
typo?
no just make the peices 75 grams or whatever size you like, big or little whatever turns u on?
Jeremy 
Jeremy,
thanks
what hydration starter?
100% - makes for 74% hydration dough
Dom
Jeremy,
I tried your recipe but I scale it down to half and this is the end result.... Am not sure if it's suppose to be looking like that..?? 
In any sense, I like the texture of the crumb and it taste good when toasted Pardon the bad photography!
Cheers...
Don
Looks good, I think I will give it a go this weekend and see how it looks, been a while since i made it!
Jeremy