Italian Herb Ciabatta

Today this is a baking first. I used an overnight preferment to make a ciabatta loaf flavoured with an italian herb mix of basil, oregano, thyme, rosemary and sage.

I am very happy with the results of this experimental bake. It was completely my own recipe compiled from various sources and the entry into a very unfamiliar zone. The loaf is very characteristic of a ciabatta, similar to that you would get from Italy (and dare I say it, more traditional in look than that of Paul Hollywood?!). The crust is crisp and well browned, and the flavour great, having a delicious depth due to the preferment. This is definitely a baking success.