Eric Kayser Ciabatta
Test baking a ciabatta formula that is consistently producing Ciabatta that has an excellent crust, flavor and appearance.
My problem is that I am consistently producing a large air pocket that runs the length of the loaf and is so huge that it's not allowing the crumb to develop properly. My gut tells me that it's got to be in the proofing but I can't seem to figure out where and why. Could my dough temp be an issue? My kitchen runs around 65F and I worry sometimes that my dough my be a tad cold.
The dough feels wonderful at every point in the formula, I can't figure out why the final bake phase is producing this air pocket.
TIA for any advice