Ciabatta at sunrise on Hilo Bay
OK... I tried this one twice, trying ever so hard to create those big air filled bubbles within rustic breads. I made beautiful soft loaves, but out of six of them had the bubbles I was aiming for. My ciabatta... "slipper" bread never developed the "big shiny holes". The bread has been around for over fifty years, named by a baker in Lake Como Italy because it took on the shape of a slipper like those in the region. I made both batches with the poolish (and next time I will try the biaga, in the hope that is the secret to the bubbles!). I religiously followed Mr. Reinhart's directions, twice and while the bread was beautiful and delicious, it was denser than I had hoped it would be. The flavor was amazing and the texture was awesome. The crust was nice, slightly chewy. BUT where were the bubbles? That is what I want to know!