I'll call it my first "botch"

Ciabatta gone bad is what happened. Very disappointing, but I guess this was bound to happen. It mixed, stretched, rested, fermented, proofed and baked just fine, however it was as dense as Italian white bread without any of those beautiful gaping holes in the piece being dipped in oil on pg. 137. My family ate it up, but it clearly wasn't ciabatta.

What went wrong........here are a few theories but I can't really pinpoint it.

• I mixed my poolish together rather quickly and perhaps I miss-measured?
• I went against my own theory for this book and used my mixer (with breaks for my lovely pink Kitchen Aid so I didn't burn her out)
• Perhaps something went wrong with my modified hearth baking. I used a steam pan and sprayed the walls of the oven for 3 intervals, but maybe it was not enough?

And I was so disappointed, I didn't even take a picture. My husband and daughter have been enjoying it for eggs in a basket. It's been good toast, but again - not Ciabatta. Anyone have success? I want to see those gaping air pockets!!!