/ck/ - Food & Cooking

OP Here, I cut out the last prooving stage and instead let it sit in loaf form for a bit, the results are drastically different. Still not as holey as ciabatta should be, but much more height. Also baked it on 220C instead of 210C.

Do you guys keep back a small amount of dough as a starter for the next batch, or just make a fresh starter each time? I've heard people say you should keep back part of the dough (in the old days they called this "leaven" and would preserve it in salt while it wasn't being used)