But you don't get to see it. Sometimes I can't believe how incredibly stupid I can be. See, I set to make Ciabatta, the Italian flat-ish bread used to make sandwiches. I picked the best recipe there is, from the fine folks at King Arthur's Flour. And it was a lot of work. You make a sponge overnight. Then you knead this dough with a processor. It's so soft, almost batter like, that my favorite kneading by hand method is impossible.
The first rise was impressive, but the dough was still too soft. Which should have told me to use parchment. But stupid me went ahead and plonked the ciabattas on a greased baking sheet. It rose, it browned, it smelled wonderful. But it stuck! I could not get the bread off the baking sheet.
Now that it's cooled and mellowed a bit, I've been able to take it off in parts. It's not the prettiest bread there is, but it's surely the tastiest I've ever eaten. I think I've discovered the secret of light, holey bread - use a lot less flour than I do when I knead by hand. And you should go make this too. Just remember to use parchment.