Dusty Bleher wrote:
> Try: http://www.innerlodge.com/Recipes/Br...h/ciabatta.htm
> and have at it... Been making good Ciabatta with it for years...

Dusty,

What I don't see in the referenced recipe is a step that creates the
stitches that keep the dough from forming a single large bubble and
looking like a football. I have always found it necessary to press a
floured finger all the way through the dough on (about) 2" centers both
before the final proof and again (in the same holes) just before it
goes into the oven. But my dough does have a small amount of commercial
instant yeast (1/2 t in 1 Kg of 75% hydration dough).

Do you not need to do it (perhaps because you are using stretch and
fold) or am I missing something?

Doc