After changing my bakers' flour brand I was dissapointed with my ciabatta. My previous flour had made great ciabatta with a holey, chewy crumb, but the new brand made a soft, less holey crumb. Still nice bread, but more suited to sandwiches than what I had come to expect with my regular ciabatta.
So I decided that this new flour must contain less gluten and needed some "help" so I tried a batch today and subbed in some gluten flour and what a difference ! I could see the difference within 7 minutes of high speed mixing, it was already starting to climb the paddle.
Satisifed I had discovered the difference between strong and (no so strong) flour I am confident this batch will bake well and give the crumb I am looking for once again.
Paul.
You say "subbed in some gluten flour"; did you mean high-gluten flour, or perhaps vital wheat gluten?