I've tried two different ciabatta recipes and although both made decent rolls, neither one made ciabatta. They didn't have that wonderful chewy texture. I wonder if I'm overkneading or if--well, I'd welcome any suggestions.
What is the hydration percentage of your ciabatta? If you’re able to actually knead it, it’s probably way too low, maybe in the 60-some percent range. Typically ciabatta’s hydration is mid-70s all the way up to 90%. And at those levels, there is no kneading; you are dealing with a batter-like dough which produces that incredibly light, large crumbed bread or roll.
I'm not sure of the hydration, but it was a wet dough--not one I could have kneaded by hand. I use a kitchen mixer with a dough hook, so I was using that to knead it.
What is the hydration percentage of your ciabatta? If you’re able to actually knead it, it’s probably way too low, maybe in the 60-some percent range. Typically ciabatta’s hydration is mid-70s all the way up to 90%. And at those levels, there is no kneading; you are dealing with a batter-like dough which produces that incredibly light, large crumbed bread or roll.
I'm not sure of the hydration, but it was a wet dough--not one I could have kneaded by hand. I use a kitchen mixer with a dough hook, so I was using that to knead it.