Whole Wheat Ciabatta

This ciabatta was good in practice, even though it was bad in theory - a welcome departure from my usual experiments.  I decided to try to make "healthy" ciabatta by changing the recipe from all white bread flour to 1/3 whole wheat bread flour.  In theory, because ciabatta is supposed to be very light and airy, the whole wheat flour should have dragged it down and made it less ciabatta-y.  In addition, part of the wonderful flavor of ciabatta comes from the semolina flour, which wouldn't come through if the semolina flavor had to compete with the whole wheat flavor.  In practice, this bread tastes excellent, retaining more than a hint of the sun-baked, homey flavor of traditional ciabatta.  It is a little denser than my last ciabatta effort and the dough wasn't quite as easy to work with.  It definitely tastes more earthy and whole grain-y than regular ciabatta, but the semolina flavor still comes through strongly.  I'm going to rate this effort a B+ for introducing healthy grains into a recipe without killing what was best about the original.