My ciabbata crust is way too thin. Experts Unite!
Alright, I have tried both Reinhart's and Bertinet's Ciabatta recipes. The latter had the better crumb, but both crusts were equally upsetting. They were golden and delicious looking; however, the crusts on both were soo thin--i'm talking like less than paper thin! I would like for the crust to provided some sort of contrast in texture, but the crust on these were as soft as the crumb, so it just got really montonous to eat on.
Here were my steps:
-Preheat oven to 500 degrees.
-Place sheet pan on lower rack for steaming.
-One cup of water in steam pan once preheated, wait 30 seconds and mist the walls 2 more times at 30 second intervals.
-After steaming, crank oven down to 450 degrees.
-When the bread reaches 205 degrees, take them out and let it rest. It takes about 15 minutes give or take to reach 205 degrees.
Could it be that since I was baking the bread on top of a nonpreheated sheet pan that the crust is so lame?!