Team USA ciabatta - thick enough for a sandwich?
I love the Team USA ciabatta from PR's Crust and Crumb, and have yet to find a ciabatta recipe that gives such good open structure. When I make it, the dough is really batter that I pour into puddles on a floured board, flop/fold twice, and pour onto my parchment. It bakes up great, crispy with a nutty flavor, but the final product is about 1 1/2 - 2" thick, which is perfect for slicing and dipping in olive oil but is really thin if you wanted to slice it horizontally to make sandwiches. Has anyone modifed this recipe or found a ciabatta with open holey structure that is actually sandwich thickness, like around 2-3" high? With this high hydration dough, there's just no way for me to keep the batter any higher!