Having had good luck with Jasons Ciabatta I wanted to go one step further. I tried Peter Reinhart Pooklish version on Page 136. I used a scale for every thing. My poolish was 3 days old and looked perfect.
After mixing as instructed every thing exxcept the poolish I then added my poolish. From the start i could see I was in deep what ever. It was so dry. I added about 4 more ounces of water and it was still very dry.
I took it out of the KA and put it on a kneading mat. I folded well attempted to and cut into two pieces. I let rest for 30 min. It really still looked like a loaf already baked. I folded again and let rest for 2 + hours. It did a good rise. I could tell that it vwas not going to have the crumb that Ciabatta has but put it in the oven and baked as if it was going to be a Ciabatta loaf. If nothing else the birds would still love my bread .
It baked perfectly fairly good crust and a very firm crumb as I expected. It almost seems like I was lacking a lot more water but just how much more not sure. Should i have been baking with my hands or trying to do the formular/recipe and just adding more water.
The bread had a goodCiabatta taste but not even close to Caibatta crumb. Any ideas.
Have a nice day