Ciabatta is a traditional Italian rustic bread. It means “slipper.” When the dough is shaped properly, which mine isn’t in this batch, it’s an elongated loaf, like a ballet slipper. I used John E’s sourdough starter to make this bread. It supposed to be very lacy, that is, full of holes. This is pretty good but could have more holes. I fermented the dough for almost 24 hours before I began proofing it, therfore it lost some of its “bubble-power.”
