I have recently been able to get a decent crumb....but my recent ciabatte have lacked flavor. Could I have overmixed?
Anyone have any ideas?
You'd need to post your recipe for any one to have a chance of giving a good answer.
But ways to get better flavor are.
I'm sure there are more, this list is not in any order.
Thanks, Sourdough Guy,
I used a poolish which I fermented for about 14 hours at approx 68F and refrigerated overnight. After adding the remainder of the ingredients I folded/mixed in the bowl for about 10 minutes. Again refrigerated overnight, allowed to warm up to rt approx. 3 hours and folded twice with 20 minute rests in between.