A relatively new recipe, created in 1982, creates a white bread that is airy and soft inside with crusty, baguette like crust. Like baguettes, ciabatta takes some preparation to make. A starter, called biga, must be made 12 - 16 hours before the dough. Once the dough is assembled, there are 3 rise periods before baking.
Yield: 2 loaves
Starter: 12-16 hours
Dough: 15 minutes
Rise: 3-4 hours
Bake: 25 minutes
Comments