Today I decided to try regular ciabatta, and so I used a trusty King Arthur Flour recipe. It came out with a nice crust and light and holey on the inside. Tastes fantastic. And easy as can be. The electric mixer does all the work.
One thing I have learned about baking over the last couple of months - it really is best to weigh ingredients, rather than just measure them. If I go by my measuring cups, I generally need 1/4 C less flour, so I now weigh critical things like that. There's a fantastic conversion chart in the front of the King Arthur Flour Baker's Companion for measurement in volume to weight in ounces.