I am new to this site. I'm also quite a novice baker. I need some advice!
I recently received crust and crumb by Reinhart. I tried out the ciabatt - it didn't turn out as I had hoped. It didn't proof very well and as a result, it looks rather flat. I used wheaten flour (Integrale - I live in Italy and not sure what is the equivalent to unbleached bread flour) and fresh yeast (it was over a week in the fridge). I have tried several times using active dried yeast but I never had any success.