July 1, 2017 - 11:00am
Ciabatta - dense crumb
Hello everyone! I have some problems with my ciabatta.That is Suas Poolish Ciabatta from advanced bread and pastry book.I mix 6-8m with slap & fold and 2 folds at 45m during bulk ferment, bulk was ok, fina proof also dough was very gasy after 30m at 27C, but when I flipped it maybe degass it too much I dont know, tried to be gentle as possible.I bake on preheated baking sheet and maybe dont have enough bottom heat to that final bloom to get nice crumb structure.My ciabatta never have enough volume.Tried to increase mixing time tried also no knead method only by S&F and result everytime is thigh crumb.