Replacing Flour Sack Towel? (For Ciabatta)
So I'm attempting to make this Cibatta break recipe, (4 cups of flour, 2 cups of warm water, 0.25 tea spoon yeast, 1.5 tea spoons salt) and after 18 hours of letting the dough rise, you place it on the sheet and cover with... the Flour Sack Towel.. now, this is the first time I've ever heard this term before (eventhough this Cibatta is going to be my first break ever, so I'm obviously new to this), so I've done some research about it online.. and found out its 100% cotton (like any other towel) yet I cant seem to understand how it is different than a normal towel. In the vidoe I can tell it is MUCH lighter, by the way it moves and what not, and it alreasy looks different, but in actual terms, what is the difference?
I can't seem to find it for purchase in my city so I'm being forced to find an alternative D:
Thanks alot in advance =]