This ciabatta recipe only calls for 2 ounces of water and only 61/4 ounces of flour? I'm going to give this a go today, but I'm surprised by how little water and flour is required for two loaves. The only other ciabatta recipe I have (from the KAF Baking School I attended in August) calls for 8 ounces of water and 13 ounces of flour to yield two loaves. Just curious. Is it the nonfat milk or olive oil that produces a slack dough? I'm excited to try this. I'm going to use my sourdough starter. If you add the flour from the starter and the amount for the dough you will have 12 ounces of flour and again add the amount of water in the starter to the amount of water in the dough and you will have 10 ounces of water. It is the ratio of flour to water that creates a slack dough. Joan @ the baker's hotline

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