Hello guys! This is my first post here and I would like to ask why my ciabatta bread became very hollow in the inside. I made two batches and the first batch was pretty good, it had big holes but it was not cavernous like this. I suspect it had something to do with proofing, but I'm not entirely sure. Thanks in advance!
P.S. I used Brian Lagerstrom's ciabatta recipe.
by Suedetree
2 Comments
Overproofing can do this, especially when using a low yeast or sourdough recipe. With Ciabatta the problem is exasperated by the lack if shaping after bulk fermentation. I’ve made my fair share of “oven mitt” bread over the years.
Maybe not how it’s intended, but that actually looks really cool! You could stuff it with stuff…