Ciabatta recipe variation

[jottwo]

Hi, Just a small variation on Emma's recipe. When set on dough, my bread machine mixes and then sets to rise for about an hour and a half (perhaps all machines do, - I don't know). Rather than tip the dough into an olive oil lined bowl after the mixing, I add a tablespoon of olive oil to the flour and ciabatta concentrate at the beginning and allow the machine to do the whole "mix and rise" process. For the rest I follow Emma's recipe i.e tip onto a rye floured board etc. So far, it's worked a treat.

I've also experimented with a wholemeal ciabatta, substituting all wholemeal flour for white. You don't get the same open texture as a white ciabatta, but a very acceptable result all the same.