Not porous. interior holes not big enough
New guy here. just made some Ciabatta Polesana as outlined in "The Italian baker by Carol Field. Looks great Tastes wonder full, but holes on interior of loaf aren't as large as Pictures. Only about half thet size. Any suggestions or remedies. CooKed about 30 min at 475 with frying pan and ice for steam for 1s 10 minutes. Came out at about 205/207, I wouldn't describe it as porous. Lots of recommendations not to fold at all..