Ciabatta
I added olive oil this time, to 4 cups flour, (1/2 C whole wheat, 1/4 C whole rye, 3 1/4 C bread flour) 1 1/2 tsps. salt, 1/4 tsp. yeast, 2 C water. The addition of olive oil, was to give it a softer crust and overall texture. I steamed bread using a roaster pan lid, and got a nice bread , just a bit softer, yet crispy thin crust. I might try it again with all purpose flour for the white flour. It is dough that I would use for pizza as well as ciabatta. After a short stir, and stretch and folds at the end of the long fermentation at room temp., I just shaped it and let it rise for 2 hours, then baked at 425 F. for 15 min. covered, and 20 min. uncovered. I added wet, twisted paper toweling around the bread, with the lid covering all, for extra steam. Ray