Bread-Bakers v108.n043.3

what a funny coincidence that just today i posted about maggie's 
wonderful book (_Artisan Baking Across America_ by Maggie Glezer) on 
my blog <http://www.realbakingwithrose.com/2008/11/> addressing 
exactly your question about texture!

yes--maggie's recipes often use a pre-ferment which gives you 
wonderful flavor and texture. the recipe i did just this week for 
ciabatta has huge glisteny holes and not the slightest bit pasty.

warmly,
rose (levy beranbaum)