Viince said:

> what hydration do you use? if you dough is too loose, and your flour
> not strong enough, you might need to put a bit less water. Otherwise
> try to use a stronger flour, How much protein does your flour have?
>
> Usually when ciabatta is loaded it looks very flat but it then jumps
> again in the oven:
> These are some I made home with strong bread flour, you can see they
> go real flat in the oven put jumped a lot.http://picasaweb.google.com/cacaprou...to#49963651851...

Ed Replies:
I agree with Viince. It took 75 percent hydration and Wheatmontana
Premium white flour to get an open crumb. It is a high protein bread
flour. And yes, the loaves do pop up in the oven.
Found this old link that sort of demonstrates that. Some of the holes
are more of a flying crust, but you get the idea

http://mysite.verizon.net/res7gfb9/B...WithHoles.html

Ed Bechtel