Finally got a clean ciabatta crumb after 14 tries

My last 13 loaves came out dense and gummy no matter what I did. Switched to a wetter dough, around 78% hydration, and let it proof in the fridge for 18 hours instead of 2 on the counter. The holes are actually open and the crust crackles when I squeeze it. Anyone else have a hydration sweet spot that took forever to find?

1 comments

1 Comment

wren23016d ago

Try 80% hydration with a 24 hour cold proof next, total game changer.