This is the same recipe as my prior ciabatta bread, minus the olive oil. This time I used a scale to measure the flour rather than a measuring cup. The recipe calls for 4 1/2 cups or 20 oz. of flour. Scooping from the flour bag measured 20 oz. with only 3 cups, so my flour is very compacted...

Ciabatta is my favorite bread, and also intimidating to make. For my first try I used the recipe from “Artisan Breads Every Day” by Peter Reinhart. It is a very wet dough that he calls a ‘no-knead, overnight-rise’ style. It was much simpler that I thought it would be,...