This weekend I made a Ciabatta from the Rhienharts, BBA. I followed the instructions to the "T" and to no avail I had very small holes, but a great flavor. The poolish was good and weighed in at the correct 23 oz. But a few minutes into mixing and the dough was too dry! I added more water than the recipe called for and finally started to see a hydrated product. I'm sure the hydration was the problem.
Any Ideas what may have happened up to this point? I'm a huge fan of hearth breads and would really like to accomplish the art of making the "Italian Bread Slipper."
Thanks for ant advice you may offer.