I wished there were more pockets!

In the two recent magazines which I had gotten, both featured the French Breads which are made by Bakerzin. They are really Artisan breads! Naturally, it is beyond my capability to reproduce bread with such qualities. Yet, with limited resources, I do aspire to have my home baked products achieving at least a seventy percent grade. This is made from the recipe which was taught at Shermay's. As with the very basic requirement of the Ciabatta, I had hoped to see plenty of large air pockets.

Insufficient and rather tiny pockets! It was wet dough and really challenging in handling. They are made with Type 55 flour and hence, appearance of the breads looks good.

Perhaps I need to work with wetter dough more often.