The dough didn't rise properly and it was still a sticky, elastic mess after a few hours of sitting in a warm place. I should have taken a photo to show you, but I just sighed and walked away from the blob of dough. I'd used my Kitchen Aid with the dough hook attachment for the first time. Did I not keep the dough in there long enough? Was the warm place not warm enough? So back to the ol' drawing board.
I still posted this attempt because I think it is important to talk about the experiments that did not work as well as the ones that did. The kitchen is like a little lab. Sometimes you use your tools and formulas and ingredients and you make something delicious. Other times, maybe all that happens is a poof of smoke (though not literally, let's hope!) The rule in our house has always been, "If this doesn't work out, we order pizza."
By the way, this is what a successful ciabatta roll looks like (courtesy of 'wichcraft, NY):
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