Homemade bread

After a month of trial and error, I slowly found some tricks in treating the bread starter and dough. Also after some good advices from Mr Martin of White Bricks Oven. 

So I have a better ciabata today.

Like my pottery teacher said, work with the clay and not work on the clay. I guess it goes the same to the bread.

 Ciabata today.

 Last week's.

Odd shape bagels, haha.

My fault as I let them stick to the plate before sending them into boiling water. ;P