The first time I made ciabatta at 80% hydration, I was convinced I'd ruined it. The dough was pouring off my hands. I kept looking at it thinking "this isn't right." 𝗜 𝗯𝗮𝗸𝗲𝗱 𝗶𝘁 𝗮𝗻𝘆𝘄𝗮𝘆. Pulled two of the best loaves I'd ever made out of the oven. Open crumb, crackly crust, the whole thing. That's the moment I realized high hydration wasn't hard. It was just unfamiliar. This Saturday, a lot of you are going to feel what I felt the first time. Your dough is going to look wet. It's going to feel wet. You're going to wonder if you should add flour. 𝗗𝗼𝗻'𝘁. Trust the recipe. Trust the process. Trust that wet dough in front of you. Tell me below: what's the one bread you've always wanted to make but been too nervous to try? Sometimes naming the fear is half the battle. Recipe is in the Recipe Pantry now. Friday night we mix the poolish. Saturday morning we bake. https://skoo.ly/rustic-ciabatta ~ Henry ⭐🔥 𝙋𝙚𝙧𝙛𝙚𝙘𝙩𝙞𝙤𝙣 𝙞𝙨 𝙣𝙤𝙩 𝙧𝙚𝙦𝙪𝙞𝙧𝙚𝙙. 𝙋𝙧𝙤𝙜𝙧𝙚𝙨𝙨 𝙞𝙨.