Ciabatta ... need some advice.
Hi all, I'm in need of some advice with my ciabatta loaves, they are coming out of the oven with a crumb that has huge 5cm and 3 cm holes instead of lots of smaller 1 cm and 0.5 cm holes and they deflate a lot as they cool down.
Here's what I'm doing :
1 kg hi grade flour (including about 70 gms of gluten flour)
38 gms compressed fresh yeast
10 gms improver
20gms salt
20 gms oil
560 gms water
mix on low speed 1 minute, then rest for 10 minutes.
mix on hi speed 25 minutes (or untill the dough starts to climb up the dough hook)
Ferment 10 mins then perform one french fold, then leave to ferment til trippled in size.
Once trippled, I place the dough onto a floured benchtop and cut into 3 pieces, shape into ciabatta loaves and place on baking paper and proove for a further 20 minutes whilst the oven comes up to temp of 200 C.
I Slide the loaves and paper onto hot baking stones, turn oven down to 170 C and bake for approx 20 mins.
As the loaves cool down, they deflate somewhat and have very large holes which I don't want, I want lots of smaller ones.
There is a lot of oven spring, possibly too much ?
What am I doing wrong. If I proove for less time, I know I'll get less spring and less gas developing but I'm afraid I'll get no holes at all. And should I be adding the gluten flour or not ?
Help please !
Thanks.
Paul.