--keven. wrote:
http://www.innerlodge.com/Recipes/Br...h/ciabatta.htm
>
> I attempted this recipe (http://www.innerlodge.com/Recipes/Br...h/ciabatta.htm) 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.
>
> --keven.

Keven,
It looks OK to me. Somewhere between 75% and 82% hydration depending
on how much your "cup" of flour weighs. The calculation below assumes
flour weighs 3.75 oz/cup.

Liquid Flour
(cups) (cups)
0.125 0.125
1.000
0.250
1.000
0.250
0.750
2.500
0.750
total(c) 1.875 4.875
oz/cup 8 3.75
total(oz)15.000 18.28

hydration 82%


Cheers,
Doc