Preparation info

  • Makes one

    1 ¼ pound

    Loaf
    • Difficulty

      Easy

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

Ciabatta is a slipper, flat and full of holes. To get the holes, the dough has to be very wet and must rise very slowly. Because it is so wet, it will run off the sides of a sheet pan, so it is best to bake ciabatta in a square or round cake pan or similar pan. While a little unorthodox, this method makes beautiful bread.

You start this recipe by making a very wet sponge that triples in volume before it is combined with the rest of the ingredients. The dough is too wet to knead in a