OldGreyBob wrote:
> 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?

Hi,

by pure coincidence I'm making ciabatta right now, well it's sitting in
the oven waiting fro me to go and switch the oven on.

Hi Dusty. I can't agree more regarding the cold oven. I don't know
about other people's ovens but in mine I get just as good results from
a cold start and no stone. I proof in the oven these days with a bowl
of warm water for humidity, it works really well and no drying of the
dough surface.
I haven't looked at your recipe Dusty but I've been making great
ciabatte lately with 80% hydration. I'm having a go at 85% today.
They're looking good at the moment.

I'm interested to hear about slashing. I've never seen Italian ciabatte
slashed seems a bit odd wouldn't that just be pagnotta? I know it's
just semantics but that is what many breads are after all, just
different shaped doughs using the same formula. Any way that really is
just being pedantic. Don't take any notice. lol.

Someone mentioned holes that were too big. Never had that problem even
when using commercial yeast starter. Sounds like pita breads. : -)

Jim