hi.. i have been trying a lot of recipes to do ciabatta bread. i have made loafs, buns, and baguettes. but I always end up with a really heavy bread, when i used to find it in bakeries here in Amman, Jordan. it was not that heavy.
i have tried proofing the dough for 18-24hrs and i have tried the quick 3 hrs proofing dough.
any insights on how to make good ciabatta ?