Thanks for the prompt reply! I took my batch out of the oven, and am SO impressed with the flavor of these rolls! I do have a few troubleshooting-type questions that I'm chalking up to user error: 1. After I removed from the oven, the rolls were wonderfully crisp on the outside. I cooled them on a wire rack with plenty of space between, but within an hour, though, that crisp shell had softened. Is there anything I can do to preserve that crisp texture? 2. My rolls don't have the classic "holey" ciabatta crumb; I ended up with a smoother, more uniform texture. Still okay, but is there any way to know if I did anything to cause this? I don't think I overhandled the dough after the first rise, which I would assume would collapse those air bubbles...? Thanks again! 1) The staling of the crust is a natural action. You may refresh the rolls in a hot oven before service for a crispy crust. 2) A "firm" crumb may be indicative of too dry a dough, or over handling during shaping. I suggest a bit gentler handling with the next batch to see that improves the crumb. Frank @ KAF.

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