Hi Rob, it's possible that a little more slapping and folding would develop a stronger dough, which may be better able to capture and hold the fermentation gases that lead to an open crumb structure. However, spending a little more time is different than going crazy. Remember, that the slapping doesn't need to be super aggressive, as the stretch occurs when the dough is hanging in the air, not when it hits the table. I know how fun it is to slap the dough around, but you don't need to get dough hunks on the ceiling for it to work! If you happen to be using a different brand of AP flour this could be contributing to a denser result because other brands of unbleached all-purpose flour aren't going to be high enough in protein to work well in this type of bread recipe. Shaping and proofing could also be contributing to a denser result. With ciabatta the shaping is generally very minimal, so if  you happen to be shaping with a heavy hand, this could lead to a more compact loaf. Over-proofing can also lead to a denser crumb structure. Ciabatta, like baguettes, seems deceptively simple. But recipes that call for such few ingredients often depend heavily on technique and timing. Luckily a less-than-perfect ciabatta is still delicious and well worth the trouble! Good luck, and let us know how it goes! 

Barb

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