I might be misinformed,but to me, ciabatta has larger more clearly defined holes. Are you sure you mix this bread that long? It appears from the pictures, the bread is more textured and not that chewy. To each his own, as far as holes go. I don't think there's any definition, that I've ever seen, of how large or regularly/irregularly spaced the holes in ciabatta should be. After all, yeast is a living thing; hard to predict how it'll react in your kitchen, under your hand. I think if you LIKE whatever you make, it's right; never mind how it's "supposed" to be... PJH

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