I love making Sourdough Ciabatta as my hubby really likes it. For this recipe, I used "OO flour" instead of Japan High Gluten flour as I remembered Maya (from Xbaker) saying that OO flour yields a crispier crust. I have experimented with both bread flour and OO flour and true enough, OO flour does indeed yield the crispier crust. Would love to hear your opinion if you try it.