'Crust and Crumb' ciabatta recipe
someone may have discussed this recipe elsewhere but i could only find posts about the bread baker's apprentice version. i just picked up reinhart's 'crust and crumb' book the other day and i'm getting ready to try the ciabatta recipe for the first time (pre-ferment's in the fridge). however i noticed that at the start of the recipe it states that it makes four loaves while in the instructions he says to divide the dough into three pieces. does anyone have experience with this recipe and know how many loaves it's better suited for? i suppose i could just adjust baking times as i go but i thought someone might have an opinion. and while i'm asking does anyone know how the crust and crumb recipe stacks up against the one in the bread baker's apprentice?