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My first time making Ciabatta...

Any ideas why my ciabatta is lacking air bubbles? It tastes nice and light.

It also didn’t rise as much as I’d expected.

I proofed airtight for 90 minutes then open air on a baking sheet for about 35 minutes.

I did notice the initial mix was really wet. Maybe a tad too much water I’m thinking?

Edit: Recipe - I halved it and followed it exactly. https://www.bbc.co.uk/food/recipes/easy_ciabatta_98431

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    Ciabatta is supposed to be very wet, and stay very wet as well. It's also very sensitive to rough treatment once proofed, if you could edit and add details on the recipe and method you used we may be able to help. Did you add more flour than the recipe said?
    – GdD
    Apr 6, 2020 at 7:15
  • Edited. I followed the recipe exactly for half the yield.
    – justin️
    Apr 6, 2020 at 21:21
  • Hmmm. The recipes I’ve used in the past have started with a biga, rested overnight. en.m.wikipedia.org/wiki/Biga_(bread_baking)
    – Catija
    Apr 11, 2020 at 18:32

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