I recently purchased "The Bread Baker's Apprentice" by Peter Reinhart
and wanted to start off with the "formula" for ciabatta. I made a
poolish culture on Wednesday morning and used it tonight (Friday
night). I don't have a stand-up mixer (yet), so the dough was initially
hard to work with but I eventually was able to get a handle on it. It
rose beautifully and I prepared and baked it according to Reinhart's
instructions what with the simulation of steam in a conventional oven
and all that. The problem with my ciabatta was that a) it was very,
very cracker-like (none of those wondrous holes associated with
traditional ciabattas), and there was ABSOLUTELY NO TASTE! It pretty
much tasted like flour and water, even with my two-day old poolish
culture.

I am not sure what the problem is --I don't have a thermometer, so I
took it out of the oven at the suggest 20 minutes and it was all cooked
inside, however, the outside was not completely "brown" as described by
the author. More like a dark tan.

I feel discouraged to try this again, and I would like any tips if they
are available. I know how to figure for the right texture next time
(more water!), but I am concerned about this lack of flavour. I do well
making enriched bread and the like, but am really earnestly looking to
make bread with the simple ingredients of flour, salt and yeast.