Hi Davina, I did use the Light Summer Ciabatta recipe. If you notice from the photos in this post, after the slap and fold step the dough still appears a little rough, but smooths out with time and folding. I suspect the roughness you've experienced in the past may have more to do with technique than the type of flour you used. It may also be helpful for you to focus a bit more on how you measure your flour. For best results we recommend either weighing your flour, or using this method to measure flour by volume. I hope you'll give some of these kneading techniques a try and let us know how you're progressing. We'd love to help! Barb

• Reply