I made the Ciabatta from Professor Reinhart’s formula in Bread Baker’s Apprentice today. Easy to make, though I can see where a novice might want to add more flour to the gloppy dough instead of trusting to the magic of gluten. I added a heaping teaspoon of milk powder to soften the crumb. I shaped a pound of dough into four large rolls.
It’s a simple bread. Nice texture and good flavor, but nothing to write home about. I think it would be good for a sandwich roll.