so I need help!! I made the ciabatta recipe in the book BREAD the one w a biga. It turned out to have a crispy crust but so chewy it made our jaws hurt.I know it sounds conradictory. It rose well but the holes were not as good as i would have liked. I steam w a cast iron frying pan and spray after 3 times.after 15-20 min. I open the oven door slightly to get the steam out. I used bread flour as called for. Any ideas on why the jaw working chew????
Ciabatta bread difficulties
Hi all! Been a while, but I'm getting back into the bread swing. Last night I did a batch of Reinhart's ciabatta. The loaves were beautiful and delicious, but not what I was looking for. I'm hoping for some tips that will get me that last inch to the perfect ciabatta.
I have been trying to make ciabatta for some time and although I am able to get the 'taste' I cant seem to get the holes in the bread, the crust is as it shoudl be but the depth of the loaf is not what it shoudl be, when I am proving the dough it spreads out rather than rises, hence my loaf endeing up very thin - the one i made today was probably about 2 - 3 inches high at the deepest point of the loaf - hope you can help ??