Not My Ciabatta (But Wish It Were)
Yesterday I went into New York City and picked up a loaf of ciabatta from a little restaurant. Their ciabatta is great with a crispy crust, open crumb, and delicious flavor. They always include a score (hard to see perhaps, but there is even an ear), and the crust has a deeper color than I am able to achieve. Any guesses on any aspect of their bake (to help me get closer to something like this)?