A bread making novice, I've recently been experimenting with Ciabatta bread. Here's my most recent result.
I have found that I prefer working from a 50% hydration biga foundation and the results have been satisfying - except for the flavor. The bread flavor is OK but not quite what I had hoped for. Is it because Ciabatta is somehow less flavorful than other breads? Is it the milk to water ratio in the recipe? I'm curious to learn what element(s) in the Ciabatta bread preparation might be the greatest contributors (or detractors) from the best possible flavor.
Along with the common ingredients (i.e. water, flour, etc.) I use active dry yeast, whole milk, table salt, no oil.