My family LOVE ciabatta. Is there any way of making a much larger loaf as we demolish one ciabatta in seconds!? I’d prefer one loaf rather than 2 smaller ones.
Thanks Jacq

I haven’t done it, but it seems reasonable to try doubling the recipe and shaping the loaf into a larger, but not higher, rectangle.  Not sure if a dough with hydration that high could be shaped higher, but other high-hydration doughs, like focaccia, are often baked in shallow, large rectangles.

Thanks Julie - will try but surely it will then be more like a foccacia and less ciabatta shape?

Jacq, My suggestion is to make a ‘sling’ of foil in a bowl or other vessel to give you the size you need(even a large baking sheet). Spray it with no-stick spray, then slide it on the stone. I have made that formula with success forming it directly on the baking sheet to avoid having to move it.  You might go on the cools illustrated site and see what their testers found. They have had a ciabatta recipe in the last year or so.

Thanks Kyle will try.