Ciabatta Bread and the holes
I'm a novice ciabatta bread baker. I don't understand why sometimes air holes are small and other times they are quite large, and evenly distributed. I prefer the larger holes. I think I'm doing everything the same way, but I keep getting varying results. I do start with a starter, and I mix the dough with the paddle attachment until the dough creeps up the paddle. Then I switch to a dough hook and mix until it clears the sides, which takes about 7 minutes or so. I use bread flour too. The bread, whether the holes are large or small, always tastes delicious, which is the most important thing, I guess. :)
If anyone has any suggestions, I'd really appreciate it.