Doc

Hi Doc,

The link fails for me, but...

Google "flying crust" and you might get some useful info...

Kenneth,
I think ciabatta is too fluid to slash, so I don't think that is the
same problem as described under "flying crust", but I have made the
photo public at

http://picasaweb.google.com/DocDough/Why

see if this works better for you.

Doc