Ciabatta recipe rolls

[Bertie Doe]

Looking at the cover of Graham's link to Carol Field's new book, showing
nice bubbly ciabatta, gave me an idea. Why not replace my usual dry (61%
hydration) with something a little more interesting. I'll stick with my
usual ratio of 2/3rds white flour with 1/3rd w.meal + seed - so not a strict
ciabatta. Now search for a recipe:

My first google hit gave me food.com. In common with most abr folk, I like
to weigh stuff, but the metric conversion available, was puzzling: total
liquid 313 divided by 709 flour gives 44% hydration - oops!! Also it was 7
pm yesterday, so an overnight pre-ferment was out of the question (I already
had my stripy apron on) :)
http://preview.tinyurl.com/7twpqr6

First port of call should have been TheFreshLoaf. This recipe made sense,
they quote weights and the hydration was a believable 83%. I needed to make
and freeze 16 rolls, so I scaled up the proportions to 1600g but still
maintained 83% hdn. I followed the recipe, EXCEPT I used the electric mixer.
This may have accounted for the lack of large bubbles, as the recipe
requires you fold the dough, on the counter, at 20 minute intervals.
http://preview.tinyurl.com/4gpcpj

I baked for 20 mins at 390F / 200C, although there was some crust-burst,
we're very pleased with the results. I love the moisture content and that
slightly nutty taste. If it freezes well, this recipe's a keeper. Ciabatta
is supposed to resemble a slipper, but mine looks like tailless horseshoe
crabs. The yorkshire pudding moulds restrict their movement, I guess.
http://preview.tinyurl.com/6of6gd8

The only problem I had, was trying to cut the sticky dough into 100g
portions. I struggled using a large butchers knife. Any suggestions please??
Bertie