Norma is that a ciabatta bread or just pizza bread. It looks very airy, light, and moist. Very nice job. Did you ever make this bread before you had the ischia? Did you notice the flavor difference?
I donít know what kind of bread this is, but it was made out of the pizza dough ball I had leftover. I just took the dough ball out of the plastic container, lightly floured it, put it on unbleached parchment paper, let it warm-up for a little over an hour and baked on my pizza stone on the parchment paper at 375 degrees F for about Ĺ hr. It did turn out moist. The leftover slices are still moist today. In my opinion, I really like the flavor. It doesnít have a sourdough flavor, but the flavor of this bread is complex.
I tried making other breads before, but not a lot. The Ischia starter and the long cold ferment seemed to make this Ischia dough bread better.
Thanks for saying nice job.