I was feeding my sourdough starters yesterday and decided to use some of the discard in a batch of Ciabatta buns along with one gram of yeast.
Didn't start the dough until after 12:30. I used my regular recipe, but increased the hydration to 78%.
Last bun came out of the oven at 8:00 PM. Destined for sandwiches.
Sliced one early this morning to check the crumb.
