Went a little nuts this weekend baking bread and tried out King Arthur's ciabatta and french bread recipes. I used their online baking class recipe rather than their data based recipe, as the class recipe called for an overnight sponge and biga
While both had good flavor, they each had issues that i'm hoping you all can help me diagnose:
Ciabatta: airy structure, good flavor, but the finished product didn't get taller than 2 inches while baking (it all kinda flattened out versus went upright when baking).
French bread: good flavor (much better than Cooks Illustrated) but still didn't have the requisite large holes throughout the bread. Could it be that i need to use bread flour instead of AP?