While developing our recipe for ciabatta, we continually encountered a vexing problem: loaves pitted with air holes so big, there was hardly any bread. So we wanted to know; would adding a small amount of milk—a technique often used by commercial bakers—fix the problem?

While developing our recipe for ciabatta, we continually encountered a vexing problem: loaves pitted with air holes so big, there was hardly any bread. 

So we wanted to know; would adding a small amount of milk—a technique often used by commercial bakers—fix the problem?

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    Attention bread lovers—this recipe is free for 9 days. I don’t know if I can handle being able to make something this...
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