I made the Ciabatta today beginning with 14.5 ounces of my fed sourdough starter. I also added and extra 2T KA flour because it is so very humid in Galveston; next time I will a little more depending on how loose everything is. I didn't cover the dough on the last rise hoping that a drier skin would help the loaves hold together and that worked. Instead of dimpling, I folded the edges of the loaf in on themselves and they held. The loaves turned out great and I feel exceedingly pleased with myself! :)

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