Im a novice just switched too sour dough. last 2 attempts at ciabatta didn't contain
the big air bubbles or as much chewiness as i would like. the recipe is 1.5kg flour,
1tsp salt, 6 big coffee cups sour. Hand knead for approx 1hour, fold rest 3 times
before shaping final rise and cooking at 200c.
Any tips that are appropriate for the home novice would be appricated.