Slipper-shaped bread from Lake Como (Ciabatta) from The Italian Baker, Revised Edition: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field

  • cornmeal
  • active dry yeast
  • all-purpose flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on May 08, 2017

    I like the clear, precise instructions in this book, but I wasn't completely satisfied with the result of this. My loaves seemed too flat, and as twoyolks said, the holes weren't as big as you would expect for ciabatta. It wasn't a failure, and it tastes OK; I just wish I knew what to adjust to improve it. I'll probably try the other ciabatta recipe which has a higher hydration next.

  • twoyolks on February 13, 2016

    The bread developed good flavor but the crumb was too tight for this to be ciabatta.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.