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By Galley Wench on April 25, 2013
"As you'll note, there is a wide range in the amount of flour needed. The essence of ciabatta is it's coarse texture with large interior holes; this is possible with the right proportion of flour and liquid. A dough with too much flour will have a fine texture; a slack dough, one with too much liquid, will spread out on the baking sheet, rather..."
Prep Time: 20 mins
Total Time: 2 hrs 20 mins