I am going through The Breadmaker's Apprentice and I just did Ciabatta bread and it turned out ok considering it was my first artisan bread I've tried. He says in the book that he doesn't see much of a difference between Gold medal Better for Bread Flour and King Arthur. Do you agree?
Also I could not find SAS yeast but I bought Fleischmann's Rapid Rise Yeast (I don't think it's the same as Active Dry). I think it's the same type that Reinhart would recommend(instant), but don't know for sure. Anyone know?