Yesterday I baked Mr. Hamelman's Ciabatta with poolish (and added sourdough starter). It turned out to be fine - nice crumb but only one problem: too chewy!
It was so chewy your teeth hurt a little bit if you tore off a piece. And I've been making high hydratation baguettes with the same flour with the same result: too chewy! So I wondered whether this is "usual" for very wet doughs, or I did something wrong?