Bread-Bakers v104.n042.8

Thanks so much for the replies.  I'll try all the recipes -- and I'll even 
search for the recommended book and try that one too.  We had a bread store 
very near us (alas it is gone) that baked the most wonderful 
ciabatta.  They let the sponge ferment overnight and it was wonderful.

Richard L Walker <rlwalker2@cox.net>
Pensacola FL U.S.A.