Whether you’re looking for a companion for soup or a salami sandwhich, Ciabatta is your answer. It’s a perfect rustic loaf with large gas holes, a crispy crust, and mild tangy flavor. For a first run, I feel pretty good about how this turned out. My only complaint was that the internal “gas” holes were not quite as large as I would have liked from this type of bread. However, the flavor was tangy and the texture chewy and tender. I can’t wait to give it another go. The poolish really made the difference.
The Bread Maker’s Apprentice has the following ingredients. However, due to shear length, I’ll leave you to find a ciabatta proofing method on your own (try epicurious.com). Happy Baking.
3 1/4 C. (22.75 oz) Poolish
3 C. (13.5 oz.) unbleached bread flour
1 3/4 t. (.44 oz) salt
1 1/2 t. (.17 oz) instant yeast
6 T. – 3/4 C. (3-6 oz) water
cornmeal for dusting