Bread Success

I finally had some success recently with making a ciabatta with real holes. Most of my bread has turned out very well in terms of flavor, but ciabatta is known for its large holes created in the retarding process. The holes come from the folding technique with a very wet dough that gives space for carbon dioxide to build up as the yeast processes the sugars in the dough. My doughs have for some reason ended up with a much tighter crumb (i.e., no holes), but Peter Reinhart's new book, Artisan Breads Every Day, seemed to do the trick. When I find where that photo went, I will post it.