Non of the videos I watched mentioned scoring ciabatta so why did this happen ðŸ˜also the holes are so small it looks like regular toast from here
by thebad_baker
Non of the videos I watched mentioned scoring ciabatta so why did this happen ðŸ˜also the holes are so small it looks like regular toast from here
by thebad_baker
9 Comments
When the outer layer of the dough hardens but you have a really wet and active dough underneath it is totally possible for it to bread free, hence why you usually scour bread. it also might mean you didn’t proof enough, as typically ciabatta is already extremely inflated. (Not too sure on the last point)
I agree with previous comment.
Dough has to be very inflated and you need steam.
If you have a tight crumb most likely you did not proof them enough
Big ciabatta boom
All the gas in the loaf
Born a Ciabatta but kneaded and raised to be a Baguette
As the parent, you should respect their decision and be proud that they will taste good regardless.
It looks like it was under-proofed. If the yeast still has too much energy when it hits the oven , it expands too fast
Long/slowish ferment yields a wetter dough on ciabatta.
Starter mimics old sourdough while using the modern yeast, so scoring is unnecessary as dough is wetter. Should square up and not round as tight when bakes as a roll shape on yours.
Definitely underproofed.