culture and crumb?
How do you get good ciabatta crumb? I recently took what I been using for pizza doe for a experiment and wanted to see if I would get large air pockets. It did not produce large air pockets, many smaller with a very light texture. It’s been a goal to get air pockets into my pizza crumb, but it did not work well here. I been out of baking for a while so thing are a little rusty.
I use 1c of ischia culture, (mix is 1c flour to ¾ water). I mix that into 3c all purpose flour – generally 432 grams sometimes I add 100 of 00 to it 332+100 and 230Gr water then Kneading10 mins.
Pizza crust not bad, the ciabatta experiment not many large air pockets. Crumb was a little brown or tan, I suspect from culture and a little bitter. It is proofed at 75-80 2x.
Like to learn more about kneading time, proofing time, etc effects.
Like to improve both crusts or just general beard making, thanks.