I have fell in love with the ciabatta´s recipe from the book “How to Make Bread” from Emmanuel Hadjiandreou. The first few times I did the bread turned out very well. Now, I am stuck with getting a very heavy result and very small holes, if any.
Could someone share a recipe (that works every time, almost) or the secret to this one from Emmanuel so that I can watch out for potential mistakes? I am following the steps accurately. I am also aware that the shaping of any ciabattas is tricky business.
Thanks in advance for your inputs.