This Ciabatta is our bread of choice for morning toast.
It's the Cooks Illustrated recipe, although I have modified the mixing speeds/times to accommodate our KA Professional 5 Plus mixer (the recipe as written works well for the KA Artisan with original blade).
Also, I add a dollop of unfed sourdough with the water/milk combination, just before starting to mix in the mixer. It adds a nice bit of tang to the bread.
You did an awesome job! Well done!
This is making me so hungry.
It's past midnight and I'm drooling over this, imagining a warm slice with some soft butter. --
wonderful bake
Leslie
cheers