This is the Whole Grain Ciabatta recipe from King Arthur’s Flour (surprised? hope not!). It did puff nearly as much as their photo shows, but it still came out pretty good. I’m not sure how you’re supposed to get the seeds to mix in evenly though, they seemed to be comped into certain parts of the bread, leaving other parts completely bare of seeds . . . which, incidentally, worked out quite well for us because Adam doesn’t really like seeds in his bread.
I’ve noticed my bread lately hasn’t been rising that much, and I’m trying to work backwards to figure out why. First I thought the oven temperature wasn’t right, but the thermometer has proven otherwise. Now I’m wondering if my kneading is to blame — am I doing it too much, too little? The no-knead breads I made for Thanksgiving turned out the same as always, so that leads me to believe that it really is the kneading. Anyone got any other ideas? I know my yeast is good because the bread rises during the two rises before baking, the problem is with “oven spring” technically . . . thanks in advance for any tips you might have to share!
