Ciabatta with Olive Oil and Wheat Germ

Preparation info

  • Dough Yield: About 31 loaves at

    1 lb

    • Difficulty


Appears in


By Jeffrey Hamelman

Published 2004

  • About

What Might Seem to be an Insignificant Addition of olive oil and wheat germ here results in a distinct change of flavor. The oil lends a smooth but almost slightly bitter quality to the bread, and the presence of the toasted wheat germ adds a subtle nutty note to the flavor. Combined, this bread stands apart from the two preceding ciabattas. There is a slight improvement in keeping quality, albeit at the slight expense of crust vigor, due to the olive oil in the dough.