Preparation info
  • Makes


    large loaves
    • Difficulty


    • Ready in

      4 hr 30

Appears in
Slow Dough, Real Bread

By Chris J L Young

Published 2016

  • About

The name comes from the Italian word for slipper, perhaps because of the similarity in shape. Some might argue that many industrial versions of this bread also have the taste and texture of footwear! This recipe uses a very wet dough, which allows the gluten to stretch to its limits, creating a very open network of large holes in the crumb. Please don’t be scared of how wet it is, or be tempted to throw in extra flour.