What I did was: 3 T Olive O, 3 C AP flour, 1.5 t each salt and sugar, 1/38 + 1T whole milk, 1.5 t yeast. Out of machine, it is not wet at all. I would even say 'dry'. I will increase liquid next time if this turns out half good.
In the end, it's nice bread, but not even close to ciabatta. Even grain, small-hole sponge. I do know from experience that using the maximum amount of water will produce larger holes - the normal bread I make every week has about 1/58 cup water to 3 cups flour and it's still handleable if a little sticky. However, I'm afraid a slow rise might be required for that real ciabatta texture. Since I didn't follow the recipe, I can't rate it low and will try again with the right ingredients but more water for sure. Wondering how others got pourable dough with the amount of water listed? Also, spraying with water wets the dry flour so you don't get that 'floured' look. Obvious, but not till you do it I guess.
Finally, disappointed that the picture I uploaded here just goes into the batch instead of staying with these comments. But, there is one that shows just what I'm talking about if you look for it!
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What I did was: 3 T Olive O, 3 C AP flour, 1.5 t each salt and sugar, 1/38 + 1T whole milk,...