The Bread Baker's Apprentice Ciabatta recipe...
I've tried several times making a Ciabatta using Peter Reinhart's The Bread Baker's Apprentice recipe, but always failed in having a crumb with large irregular holes in it. There's a picture of a Ciabatta in the book, but mine is nowhere near as good looking, particularly the crumb.
The thing is I'm not sure what the problem is... My dough looks good, it ferments alright, I try not to degass it too much when handling, I bake it as explained in the book (I tried with and without steam), etc.
Did anyone make a ciabatta using that recipe and succeeded in having a crumb with large irregular holes in it?