Ciabatta with holes too big

[seabream]

I made ciabatta for the first time, and I think the holes in the baked loaf are a bit too big (see photo attached). What did I do wrong?

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 March 23, 2012 by seabream (log)

[rickster]

I don't know, I think that looks pretty close to perfect. In fact the holes could be a bit bigger.

[weinoo]

I agree - the holes are fine for ciabatta.

[ambra]

I agree with the others but I just watched a video on preparing ciabatta if it could of help to you:

[Chris Hennes]

I'll add to the chorus, I think that Ciabatta looks just about perfect.

[Mjx]

Looks good to me, too. I grew up with it, and this is pretty much what I expect and demand.

[seabream]

Got it!

I'm glad that's the case.

I appreciate all the knowledge shared here!

[andiesenji]

I agree with the others. I think your ciabatta is beautiful. Wish mine turned out as nice on a regular basis.