After making wild mushroom ciabatta, I decided to try to improve my skills on the basics of this rustic bread and make it from just flour, yeast and water. Here is the basic sponge that has been sitting overnight next to the additional flour that will be added:
The dough came together more easily without the addition of the soaked dried mushrooms, and felt better to the touch, despite the lack of fat from the olive oil that had also been part of the mushroom loaf:
The bread rose well...before:
I split the loaves before setting up my couche:
And then left the bread to rise once more:
The finished loaves - this time, with better structure. I'll be making this one again soon!