Hello again. Been some time since I have posted. I have been making this Ciabatta bread recipe for some time now . Posted many photos. I get a good tasting loaf and full of holes and nice crust.
I have noticed that a commercial loaf always has a good rise to it. Mine seems acceptable but wonder if I am letting it proof to long before I pour it onto the bread board and make into loaves let rise 45 min then put in the oven to bake.
The spring in the oven is about 30-40 % . Still little on the flat side not a full rounded loaf.
Every one loves the bread but I thought I could do better.