Hi All!
I am a very new (and enthusiastic) bread baker. I have tried making focaccia and easier breads in the past and have been fairly happy with them. A few days ago I tried to tackle a relatively high hydration dough - a 75% hydration ciabatta following the BBA Poolish method. It was also the first time I was setting up a couche.
Now the issue I faced was (as in the picture) - I saw some nice air pockets on the top but the bread was quite dense in the bottom. Can someone please help explain why this is happening/what am I doing wrong?
Click the link below or copy and paste the text into your web browser for a full search of the BBA poolish method.
site:thefreshloaf.com BBA Poolish method
If you post your process with as much detail as possible, it will give us a better chance to reply with more accurate help.
Danny
Thank you Dan!
I followed your advice and added some more detail in the link given. Hoping to get a better understanding of this dough!