as promised, i went back and tinkered with the ciabatta recipe to see if i could make a dough that could hold it’s shape on a silpat or parchment, but would also keep the nice rise. here’s the dough before and after the rise:
i added just a 64g (half cup) of flour to make a more workable dough, and i got a bread with a nice crumb. it’s not quite what i was looking for, but would certainly make terrific sandwich rolls or buns. i think it might also make a nice very nice foccacia, if you dent the top, drizzle some oil and stud it with herbs, cherry tomatoes and salumi before baking.