Need some pointers
I have succeeded in baking some nice Ciabatta type loaves following "Jason's recipe" given elsewhere in the forum. But I have been unable to score the loaves, and I feel this has not allowed them to expand fully. One poster advised to transfer the "wobbly puffy" loaves to prepare for baking, and that is just what mine are - very wobbly and very puffy. When I go to score them (have tried sharp knife; razor blade etc.)the dough grabs onto the blade - even if I oil it first, and drags along the top of the loaf until I sort of pinch it off. Do I need more flour less water? The bread is coming out great with large holes throughout, but no way can I score it. Eventually I'll try to get the proper "lame" tool, but that doesn't seem to be the problem; it's the nature of the bread I think. Thanks for any advice.
Not to worry about scoring. Wet doughs such as ciabatta are never scored. It sounds like you're getting a nice open crumb, and that's what counts.
Welcome to TFL! I agree that dough like ciabatta is just too wet for scoring. Even if you can score it won't hold its shape; the slashed will disappear before you can bake it. The open crumb is a good sign. Sounds like a yummy loaf. You have any pictures to share? We always love pictures. Al
Ok, got that message; I was wondering that those attempts at scoring just disappeared........just as you said. Next batch I'll take a picture, and try to post it. We are very grateful for all we have been learning; had no idea how much art and skill is involved in making really good bread.
If your dough gets to full proof to the point of collapse i wouldn't score as you are inviting collapse, as previously stated the ciabata are seldom slashed.
regards Yozza