Why is my ciabatta always so incredibly light?
One time the top crust even parted from the loaf, creating a pocket, similar to a pitta! Not sure why this happened.
I have used a Poolish and tried different methods and recipes, kneading by hand.
The result has holes, not always very big, my husband loves it but I would prefer if the crumb was chewier.
I have tried different combinations of flour, using a high hydration 80%.
I am new to this and would like any advice?
Try reading through this, and the comments and linked articles. It's pretty much everything you ever wanted to know about ciabatta in one place. - http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread
I'll try adding some grand duro, that might help but I prefer to hand knead the dough using the French flip and fold method.
I've had good consistent results from Reinhart's Poolish Ciabatta recipe. use a bread flour (12%+) do 3 to 4 stretch and folds. i bulk ferment mine in a tub with a little bit of extra virgin olive oil on the tub to help and it also gives it extra flavor.
if you find the top separating, it could be improper gluten development, on occasion, i'll notice a big bubble or bulge in the middle top, i just give it a push down like i would with focaccia. kinda like in a diagonal line across the top of the dough. it will come back up in the bake.
-James