ITALY: The perfect ciabatta is full of holes, and has a sturdy, crisp crust. You can make one loaf, or divide into to eight for individual sandwiches. We chose this version because it offers the chance to knead by hand, and goes into great detail for handling wet dough. Erin gives a good explanation on the different types of yeast, and which ones to use.
Ciabatta | Website: Food 52 | Baker: Erin McDowell
| Ingredients | All-purpose flour, active dry yeast, salt |
| Rise time | Overnight “bigga” | Day of: 1 hour |
| Equipment | no special equipment |
Breademic 