I too made it over the weekend with a San Fran starter culture growing
happily in 100% whole wheat. The bread was fantastic in taste, in crust,
and in crumb. I may not be the ideal ciabatta but it is an excellent bread
in its own right. I just plain loved it.

Since I bake only every other week, I was just wondering how well do you
think the bread freezes?

"--keven." > wrote in message
oups.com...
>
> Dusty Bleher wrote:
>> Hello Keven & all;
>>
>> "--keven." > wrote in message
>> ups.com...
>> ...
>> >> Try:
>> >> http://www.innerlodge.com/Recipes/Br...h/ciabatta.htm
>> >> and have at it... Been making good Ciabatta with it for years...
>> ...
>> > I attempted this recipe this weekend and it does not seem to have
>> > a
>> > very high hydration factor-- the resulting dough was stiff, not
>> > slack
>> > like a slipper should be. Although maybe I was "slack" somehow
>> > and
>> > made an error somwhere along the way.
>> I've been making this for some time, and it's always worked well. I
>> often update or modify my recipes as I learn things or figure
>> something new out. I may well have made a change correctly on my
>> working copy and then incorrectly changed the on-line copy. I'll
>> give it another lash in a few days and see what's up with it...
>>
>> In any event, how did it turn out?
>>
>> BTW; thanks for taking the time to let me know there might be a
>> problem with one of my recipes.
>>
>>
>> Take care all,
>> Dusty -- east of Everett, Wa. for the moment...
>
> Well the bread turned out great. So the recipe is a good one, but I
> guess just not the ciabatta I was aiming for. I also read your
> recommendations for the different treatments of the crust and decided
> to spray the loaves. I kept a wet towell on the loaves as they
> proofed. It turned into some of the best crust I've made, thin and
> crunchy.
>