My text for Artisan Breads has pictures of breads baked under different circumstances. Some were baked on a hearth and some on a sheet pan - the differences I found remarkable. So I recently purchased a FibraMent-D baking stone and I finished the recommended pre-drying process a couple of days ago.The picture is my first attempt at baking ciabatta with poolish on a stone. All previous attempts resulted in a smooth texture without the characteristic ciabatta large air holes. I'm still trying to get the oven temperature corrected since the bread has been taking on too much color.
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