Great instructions!
Worth, when working with very wet doughs it helps to use water instead of flour on your hands. I also use a wet dough knife which helps with lifting off the board and cutting. A canvas cloth,well floured,will help with proofing.
Weighing is the most important thing. I ignore bread recipes with volume measures. Those are fine for bread cooked in a regular basis where you know what it should feel like but starting with a new bread it will only increase the chances of failure.
Sourdough ciabatta is really good. You should make a sourdough starter sometime.
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