I searched the internet quite a bit, and I found lots of people striving for ciabatta with big irregular holes, and not quite able to achieve it, but I found no one with the same problem as me.
I followed Jeffrey Hamelman's recipe of Ciabatta with Poolish, which has 73% hydration, and calls for two folds during bulk fermentation. I followed the recipe as described in the book, to the best of my ability.
The ciabatta tasted so good that I am eager to make it again. However, I'd like to know what I should do different to achieve a better texture.
Thank you in advance for any replies!
Edited by seabream, 23 March 2012 - 12:41 PM.