Friends, remember a few weeks ago when I shared my bread woes? The sad story about my yeast-leavened ciabatta attempts that emerged from the oven looking like giant pita pockets?
Well I finally figured out why it was happening and I wrote all about it on the blog. Warning: it's a bit of a saga, but it ends happily: with a recipe for a crisp-crusted, flour-dusted, open-crumbed loaf of ciabatta.
This recipe is nearly identical to the sourdough recipe I posted in April, but in place of the sourdough starter, you'll make a poolish: equal parts by weight flour and water with a tiny amount of yeast. Like the sourdough ciabatta bread recipe, this one takes about 24 hours start to finish, but most of the time is hands-off...
... so if you mix your dough this morning, you may find yourself with perfectly crusty, chewy slices for wiping your Sunday supper plates clean. I hope you love it.
Get the recipe and watch the video here:
| How to Make Ciabatta Bread |
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