Individual ciabatta rolls, what a good idea! Our "daily bread" is usually the crusty, chewy, hole-y, rustic kind, often a sourdough and almost always with some whole wheat flour. But for my next baking I am going to make a batch of these rolls instead. (Ciabatta sandwiches for breakfast? Why not!) I want to chime in on the reduced salt comments. When I was 'with child', many years ago, I had terrible water-retention problem. By doctor's order I started using less salt. All these years since, for better I hope, I keep the habit of using less salt in all my cooking. I routinely cut the amount of salt in all the bread recipes, usually by at least half. (Some recipes use more salt than others, in proportion with other ingredients.) Our taste buds are so used to the less salty taste that we don't feel deprived of good favors. One time, however, I completely forgot to put in any salt in a loaf of yeast bread. (Honestly I am not known to be that scatter-brained!) The bread came out fine texture-wise, probably because I always go for the 'less yeast, longer rise' way. But predictably the loaf didn't have much taste and needed a lot of help from butter and jam.

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