I'd like to know your opinions about my flawed ciabatta dough. I'm following the recipe from 'The Professional Chef':
Pre-ferment: bread flour (326 g / 11.5 oz), water (227 g / 8 oz), instant dry yeast (0.5 g / 1/8 tsp). It ferments at 24ºC for 24 hours.
Dough: bread flour (680 g / 1 lb 8 oz), water (567 g / 1 lb 4 oz), instant dry yeast (8 g / 2 tsp), pre-ferment (496 g / 1 lb 1.5 oz), salt (20 g / 2 tbsp).
I mixed the ingredients in the KitchenAid at velocity 2 for 5 minutes. The problem is that the dough never separates from the sides of the bowl, it never gets together surrounding the kneading hook like others doughs do.
The first time I though I was using too much volume for my machine, so the second time I halved the ingredients but nothing improved. In my second attempt, after kneading the dough for 12 minutes I added more flour until the dough finally left the sides of the bowl. But the resulting dough is too hard, not at all like the jelly consistency of ciabatta dough I've seen.
I'd appreciate any suggestions!