Is not really factory produce-able like original ciabatta- cause one part of the recipe that makes the taste, cant be effectively integrated. Its time.
You need little yeast, you put the poolish in a olive-oil covered cup, and put it somewhere cool. And there it stays - for nearly a day. Then you add flour- and let it slowly come all the way. Then for all your work you get little bread.
But it tastes oh so good.
French bakerys - have a very limited supply of baguetts - because they have limited space to let the dough ripen for a hour or more (if it ripens cold).
https://bakerbettie.com/french-baguette-recipe/
Not interesting on a industrial scale.. which is why you usually get only the tasteless whitebread you usually get.
Not interesting on a industrial scale.. which is why you usually get only the tasteless whitebread you usually get.