viince wrote:
> 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...64973631668242
> http://picasaweb.google.com/cacaprou...65185138032658
>
> These I make with soft french flour, the hydration is much lower, but
> still nice crumb.
>
> http://picasaweb.google.com/cacaprou...94262598084162
>
> I'd say you need to play around and try different things, When I
> started making ciabatta with french flour, it took me many tries
> before I got it right, And once I did it too wet, the dough was not
> holding itself at all, and went completely flat on the oven.

I love your pictures on your Picassa albums. Keep it up.
Lovely to look at. How about showing how to do the nice cuts on
the crust. I have trouble with that.

John Andrews, Knoxville, Tennessee