Ciabatta vs Baguette
This past summer/fall I've been trying to perfect my baguettes. I've used the recipe from the Julia Child's video dozens of times and I think I'm making a pretty decent loaf these days. For comparisome here's the baguette recipe:
5 cups bread flour
2 cups cool water (about 78 F)
One .6-ounce cube compressed (fresh) yeast
2 1/2 teaspoons salt
Yesterday I decided to try something new: ciabatta. I found Jason's Quick Ciabatta recipe on these forums and trust me, it makes a very nice loaf, but here's the recipe:
500g bread flour
475g (~2 cups) water
2 tsp. yeast
Anyone else see my question? The ciabatta is a lot wetter but other than that they are almost the same recipe. If you think of Danielle Forestier's instructions to "slap and fold 800 times" to be the rough equivalent of Jason's "beat the hell out of it with your KA" then the process is very similar too.
So what differentiates a ciabatta from a baguette?