There was a post about cibatta and the most book marked recipe, and I thought to myself, "Self, why don't you make cibatta?"
So, that's what I'm doing.
Pictures to follow.
Good idea! I made three of these last week, and polished off a loaf at a time with little or no effort (it just seemed to somehow disappear!). It was really good with the whole durum (atta) flour.