Here's a picture of my first attempt at "Jason's Quick Coccodrillo Ciabatta Bread

After not having much success with the recipe from BBA, this recipe was a revelation. My previous ciabatta doughs were way underhydrated!

http://darronvigs24.blogspot.com/

This is a formula originally posted on usenet in the great alt.bread.recipes group by Jason Molina all credit to him and the 'King of Gloop', I'm reposting it here for those that missed it there. I've made this quite a few times and it's always a huge hit. Giant bubbles and a golden crust. Best part is you can do the whole thing in about 4-5 hours. It does not use the traditional stretch/fold method for a ciabatta because it's so damn wet, the only stretch is the final shaping.

THIS WILL NOT HURT YOUR PRECIOUS KITCHEN AIDS