let's talk about ciabatta. My crumb is never as open as i'd like it to
be. My gluten development seems to be fine, i build up the dough
through multiple folds, but when it comes time to finally load the
bread into the oven, it loses any volume that it might have gained. do
you think high gluten flour is better / necessary for ciabatta type
breads? Is there a way to have a very wet dough maintain its shape and
volume when its being loaded into the oven? Most people say you
shouldn't give ciabatta any final shaping, it should just be scaled
and cut into loose rectangles. But, i worked at a bakery where we did
shape our ciabatta, rolling it up into a log shape, and somehow it was
able to not collapse. What's your experience? plz post a link to some
pictures if you have any. Thanks!