Craig Ponsford Bakes Whole Wheat Ciabatta
...t’s because they did not use a scale. Rather than dust flour on work surfaces in order to handle dough you’ll see Ponsford use water instead. He also wets containers that he puts dough into. It’s a lot neater and less flour gets incorporated in the dough. Whole wheat doughs need to be wet. When he does use flour, as in the end of the video he’s using it strategically–in order to keep the loaf from getting to dark in the oven. Baking bread is actua...
