How to make the perfect Ciabatta?
I am really new to baking. Trying to figure it out how to make Ciabatta bread. A way bigger challenge than i ever that to be.On my fifth attempt today the dough risen up real nicely, but the bread is a way to "moist" , dense and heavy, and somehow those nice big half inch or 3/4 inch air pockets what i am seeing on pictures are missing. All i can achieve is small maybe a eight to a quarter inch size of air packets. I seen it on pictures, i purchased it, but i cant make it. I have fallowed the no kneed recipe from You Tube..so far. I have a great starter it rises real nice and high, but as soon as i take it out from the bowl and kneed it for a short time it deflates of course. The initial rise is real nice. But it never goes as bubbly after .So i place it on the peel, wait a couple of hours, it looks real nice so goes to the oven. On the first two attempt i had a cup of water inside. On my last two attempt i did it with out the water. I that maybe the oven door preventing the moisture to evaporate. So on the 4th try i left it open just a crack...This damn bread somehow hangs on to the water!
Unfortunately it comes out moister than i would like it to be, and all those nice big holes are missing. I more have the compacted look . Left the oven door just a bit open so the moisture can escape. I used this time 3 cups of starter with an extra cup of dry flower. Put a half tea spoon of extra yeast in it. Taste is real nice, but i would like to see it more on the lighter fluffier side.The bottom of the bread got cracks on some places so i that next time around would need just a bit more water to avoid the cracks...but the inside is a way to heavy and moist. I am using firebricks to bake it on..It is a great challenge . How do i make the bread fully? What am i missing here? I bake on 425...i seen it some place calls for 450...Thanks for any help ..Yes i have to book, looked it on YT how to make it 600 times still i am clue less at this point.