I attempted to make your recipe for ciabatta rolls. After adding the other ingredients to the overnight starter the dough was very stiff. After reweighing the flour I discovered that my 11/2 cups of flour weighed 7.85 oz instead of weighing 6.25 oz. (unfortunately I didn't weigh the flour before making the dough). I added additional water until it looked something like the pictures in your blog. What I find helpful is to know the hydration levels of the dough. If it's not too much trouble maybe you could do a tutorial on hydration levels. I think it's a good check for dough consistency. Thank you for a wonderful website dedicated to baking.

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