but I DID IT!
Ciabatta bread from scratch.
Even though it was a little bit too brown, flirting a bit too enthusiastically with being burned (cringe), it was good- full of big holes and great flavor.
I will definitely be making a second attempt soon, putting the lessons of last time to use (don't put a nonstick pan in the oven to preheat, genius) and, I'm thinking, doing a little modifying. Roasted garlic and rosemary ciabatta anyone?