Can I jump onto Amy's post w/ Jocelyn's answer:June 20, 6:18 PM? I have always been very thorough in the degassing process, but then I came upon instructions specifically for Ciabatta that said to treat the dough with kid gloves between the first rise and shaping. I actually don't really like the true artisan big holes which is probably good since I have NEVER been able to achieve them!! I have started to try - specifically in the KAF Chewy Italian Roll recipe. Should Ciabatta be completely degassed also? If so, any idea why I never get holes whether thoroughly degassed of not? I'm VERY excited so I just have to tag this on because after a couple of decades of fear and failure with yeast, thanks for KAF, I just used up my first ONE POUND BRICK OF YEAST!!! It took just over a year. Over the years, I have thrown away more of those little three packs of yeast than I can count. I'm just thrilled to have found the good stuff and learned to keep it in the freezer. (I'm still working my way through the Gold brick.....:) Thanks, Suzanne

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