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Ciabatta texture problem

I used a new recipe to bake my first loaf of ciabatta in months. All went seemingly well and it rose nicely in the oven but when I cut into it there was a single, huge void running along almost the entire upper half of the loaf. What I want, of course, is a nice, open-textured ciabatta, with something like a third to a half of the loaf consisting of pea-to-marble-sized voids evenly disbursed throughout. You know, like what you buy in the store. I've had the same problem once or twice with plain French bread as well. What causes this?

Reply to
Bob Benton
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I like my ciabatta with huge holes in it so I can embed pesto and such in the nooks and crannies, but it sounds like your problem is a dough that's too wet.

Reply to
Her Subj.

I was just wondering about this myself. I made pain levain the other day and ended up with lots of regular size, desirable holes but one BIG hole along the top where the "spine" would be if a long loaf of bread had a spine.

I think that I've lost something I once knew about forming the loaves. Or I'm not pressing down the dough enough when folding it so it's got some air pocket in it.

I hope other people have ideas about this. The bread was very tasty, but it would be hard to use for say, tuna sandwiches! :-)

Reply to
Mary Beth Goodman

Are you saying that if the dough is too wet the air actually rises through the dough and collects at the top of the loaf?

Reply to
Mary Beth Goodman

Reply to
Bob Benton

I have had this exact same problem probably three times in the last year with this formula. I've never really laid it to rest but I too am leaning towards the 'too much water' theory... though I've long believed it may also have to do with not forming the final loaf correctly such that you end up with a continuous air pocket on top which just blows up beyond control once in the hot oven...

It would be good to hear the 'real reason' from an expert though.

Reply to
eno

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