Here's the dealio, you start the bread dough same as ciabatta. It's a slightly stickier dough than country style bread, so you use more oil to make it manageable. So, I mixed up the dough, and did the stretch and folds, handling it on a well oiled counter top. Then, I took my bench blade and divided it as evenly as I could.
|Look at all that oily goodness.|
|I think I should be investing in olive oil as much as I've been using lately.|
|Now, just waiting for it to warm up.|
|More olive oil!|
|Notice the unintentional beauty mark at the 2 o'clock spot?|
And of course, if you want to try your hand at artisan bread baking, I can't recommend my affiliate, Craftsy's, Artisan Bread Making Class enough. Check it out.