I just joined and this is my first post so maybe someone can direct me where this info is already available.
I've been working on my breads with the help of the book The Bread Baker's Apprentice and I can't seem to get anywhere close to the crumb they show in the pictures. I'm doing things exactly as indicated but when I make ciabatta as an example, I'm not getting anythink like the holes I would expect in a good rustic bread. Is this impossible in the home situation? What am I doing wrong?