PJ, your blog inspires me to bake! I keep making your trusted recipes knowing they have your creativity and taste signature. I have been hunting the web this week hoping for more posts from you only to find none. So, instead, I went back a couple weeks for more inspiration...which led me to this recipe! Great digging to breathe fresh life into this recipe. I loved it! Would you call this ciabatta rolls? I would like to make these into bigger loaves or mini baguettes, but I do not know what I could use them for since they are so chewy and crusty. Any thoughts? They were delicious! Bravo once again! Thanks so much - the word "inspire" makes ME "smile more," as that's one of our three chief goals here at King Arthur. We have this plastered on signs all over our buildings: "Inspire. Educate. Bake." So, glad I could help. MaryJane and I pretty much divvy up the blogs, and it just so happened she had several in a row; I'm kicking back into gear this week (Tuesday), and will be posting frequently again. I wouldn't call these ciabatta rolls, as their interior isn't full of large holes, as a ciabatta would be. I'd call them more of a Vienna roll. And I think they'd be great for sandwiches. If you think they're too crusty/chewy, use a soft sandwich filling (chicken salad, tuna salad, etc.), wrap tightly, and let rest in the fridge for several hours; this will soften them a bit. Enjoy! PJH

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