Ciabatta #1

Ok, so first go looks promising, though I'm still doubtful that it's the ideal recipe. The crust looks nice, we'll see tomorrow how the crumb looks. Here is a shot of the 8 buns made with this recipe - http://www.kingarthurflour.com/recipes/chewy-italian-rolls-recipe

The recipe recommended 13-15 min at 450°, I ended up almost 20 because I wanted the right color. I guess I'm happy enough with the outside, that's not really what matters anyway.

EDIT - had an extra one and could not wait. Crust was crunchy, interior was nice and open crumb. Overall chewy and tasty. Nice bread!

Next, ciabatta rolls

Ok, I'm pretty happy with the French bread, time to try something new. Current plan is this recipe - http://www.kingarthurflour.com/recipes/chewy-italian-rolls-recipe . However this is only 68% hydration and I'm a big hydration fan, so I'll do this then try something crazy like this one at 95% hydration - http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread .

Currently the biga is resting peacefully on the dining room table.