Ciabatta, Take 2

This was made precisely following the instructions of poolish Ciabatta from Fundamentals of Classic Bread Baking. As you can see there is a more open crumb than my last sad attempt, but still not as open as I would have liked. I think this time I may have over baked, I could have taken the loaves out of the oven sooner but left them for 30 minutes with steam at 470 degrees, as instructed.

The poolish was fermented for 16 hours, then the dough formed and fermented for 2 hours, with a stretch & fold after 1 hour. The final proof was for 1 hour, this time I used a couche instead of putting the loaves into baking pans.