Biga VersionCiabatta is known for it's big holes. That is the goal. To bake a bread that comes out holey. But, how do you accomplish that? I read a number of other posts by people who have completed this bread and the two things I took away were: make sure the dough is wet and don't handle the dough too much.
I tried both the poolish and biga versions. This bread was a bit intimidating for me as so many other bloggers counted it as a failure and I've never worked with a "wet" dough before.
is still having issues (although now I wonder if my oven thermometer is off due to the fact I accidentally left it in the oven when I put the oven on 'clean' the other week. It just won't register above 350 anymore, so either my oven doesn't heat above that or my thermometer is broken.)