Ive tried four times this week already to make ciabattas but I always seem to end up with something like this, a loaf with a very dense crumb on the bottom,
The ciabatta in the photo above I used 90% hydration with a poolish
I need help! Ongoingly I am having difficulty getting my bread to rise nicely. What are common problems leading to an underwhelming rising of my bread? I get NO spring when I put it in the oven. And, over-all, the loaves just don't rise like they are supposed to. Am I deflating too much? (I've tried the stretch and fold) What are common solutions to try for this problem. I'm getting ready to give up on Bread baking. Help!
