My Second Ciabatta - Better Shaping and Crumbs
My first Ciabatta was denser and was shaped like a fat batard.
Very happy with the second attempt. :) The formula I used was based on BBA's Poolish Ciabatta. But I used the sourdough starter I made based on http://www.io.com/~sjohn/sour.htm , which to me seemed wetter than the BBA's poolish.