Might be the handling while you were shaping your dough.

I use the recipe that Tricia posted, it's in the FAQ. The link is at the top of the CF page. She gave quite a few hints that worked for me.

Nancy

The only thing I know about ciabatta, is that it needs to be a very wet dough and have a slow rise. Since you let it laze in the refrigerator, the only thing I could guess is too much flour?

mmmmmmm, that pic looks nummy . . .

I had the small hole problem and AnnT suggested making a wet dough. VIOLA, I used the same recipe but added more liquid and my bread had perfect holes.

Michelle

Those are beautiful breads your daughter made, what a magic touch. Maybe there was too much handling after the first rise. I've allowed my doughs to be more wet, lightly floured on the outside for folding or shaping. I use a bench blade with a little flour to help scoop it up with less handling and my sourdough air pockets are getting better. I still can't predict how each recipe will turn out yet. I've been eyeing the ciabatta recipe, but I need to size it down for one person. I don't think I would like to keep it for more than a day or two.

Gas makes the holes.

Our teacher gave us a bit of the chemistry in this baking but (shame, shame)...I didn't pay attention, because ...I didn't really care. But it seems to make sense that a lot more fermentation will take place over a longer period of time. ??

Thanks for the tips. I did think my dough was rather wet - definitely had to use a dough scraper for the folds. Well, I shall try a few times. It was so good to taste and wonderful with a rich olive oil.

Femmelady, if you want

I don't know if this will help you, but I put together a pictorial last year on working with wet dough.

Ann

Femmelady, Your daughter's bread looks wonderful. She bakes like a professional. Gorgeous crust.

Ann

You're probably pressing all the gas from the dough. Aren't holes in bread formed from gas? Try this recipe. Makes a great Chiabatta type bread.

No Work Bread

"...adapted from an adaptation of Jim LaheyÂs at Sullivan Street BakeryÂs No Knead Bread recipe...." and yes, the 1/4 teaspoon yeast is the correct amount of years.

3 cups all-purpose or bread flour
¼ teaspoon instant yeast
1¼ teaspoons salt
1 5/8 cups warm water

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap.

2. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. And yes, the 1/4 teaspoon yeast is the right amount.

3. Dough is ready when its surface is dotted with bubbles.

4. After 18 hours punch down the dough and transfer to a large bowl coated with 2 tablespoons of extra virgin olive oil. Flip dough over so itÂs covered with oil. Cover bowl with plastic wrap and let dough rise for about two hours.

5. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven.

6. Dough may be stuck to the bowl so use a spatula to loosen it from side of bowl. [don't do anything to the dough like knead it, punch it or shape it!!!!] Then slide dough into pot. Dough may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

7. Cover with lid and bake 30 minutes, then remove lid and bake another 10 to 30 minutes, until loaf is beautifully browned to your satisfaction. Cool on a rack.

Yield: One 1½-pound loaf.

This bread is as good as any you can buy from a bakery; great crust with a light and holey interior similar to Ciabatta .