2nd time much better. I did some ciabatta the other nite and thought it was OK, although the wife liked it a lot. I'm always more critical of my own cooking than others are. Tonites turned out great though. My first attempt was a bit too wet and I did not do the folding technique as described in many videos I looked at on ciabatta making, this time I made the dough a little less wet (still plenty sticky) and folded 3 time before shaping. I used the following recipe:
100% Hi gluten flour
2% Granulated garlic
After folding 3 times I shaped into final shape and put onto a floured foil sheet and then cut the foil between the loaves and crumpled the end of the foil the make loose foil canoes to give a bit of side support to get a bit better rise on the final proof. Baked at 500 degrees for 15-20 minutes and put on a wire rack to cool and couldn't wait...I had to cut and end off while still hot to have a piece...OK, if you stronger than me so be it, I said to hell with that rule a long time ago....at least one chunk "MUST" be cut off for the cook while "STILL" hot....alright maybe I cut off a few chunks ;-) Anyway as you can see the bread turned out great and will be hard pressed not to finish a loaf off before bed ;-) Has a very nice airy crumb, almost squeaky on the inside when chewing, nice outer crust, maybe a little more garlic next time,3-4%. I think this would also make a real nice spongy/airy focaccia too.