Help Solve My Case Of Moist Crumb
I wonder if anyone can help solve my moist crumb outcomes. The pic is my first attempt for making ciabatta. It's a very tasty loaf. I am trying to get the hang of baking very slack dough.
I use long preferments and ferments (around 12 hours in cool cellar)
I cook at 480 F in a dutch oven with lid for 30mins and at 425 F without lid for 30 minutes. Is this enough time for a 1.5 kg loaf ? Could the baking alone explain the moist crumb? I am confident that loaf proofed well.
Does anyone have any insights ?
|Sea + Kosher Salt||30|