Sourdough Ciabatta 80% hydration using double hydration method
Hello. This is the 2nd time I worked on this ciabatta recipe. The first time it was totally under-proofed. I am not sure if I got it right this time. I can see that the crumb is more open but I suspect that it might be able to go a bit further. Because the dough was slightly tight when I tried to stretch it.
Another issue is that I am not sure if the loaf was under-baked. I have already doubled the time that the recipe indicated. But when I inserted the thermometer, quite a bit of crumb stuck to it. Too bad that I cut the loaf open too soon when the crumb was still quite wet. Now it is probably difficult to tell if it was under-baked or not.
I'm wondering if I let the bulk ferment go a little longer, the loaf will be airier after it's baked, then it won't be so wet?
Did you try forming the loaf and letting it set overnight in the refridgerator, and then bringing it back to room temperature before baking. Also are you doing a preferment?
This one I actually did do a cold retarding. The first one I didn't. I didn't use any preferment, but I used whey and double hydration to strengthen the gluten.