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

  • high-gluten flour
  • active dry yeast

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 October 26, 2018

    An atypically troublesome recipe. The dough as specified was basically about the consistency of pancake batter. I added handfuls of extra flour. After three hours it had barely risen (probably because it was too liquid), so I put it in the fridge overnight, intending to deal with it the next afternoon. But I forgot, so another day passed before I got it out and poured half of it onto a peel. By now it had at least shown signs of life and had good long strands of gluten. The end result is OK, but not attractive to look at; my reputation would be ruined if I served it to guests. I'm repurposing the rest as biga ...

  • twoyolks on February 15, 2016

    This bread had great flavor and a light, airy crumb. The crust was chewy, but not tough. The dough is very wet and there was virtually no oven spring, so the bread ended up being very short. It took closer to 6 or 7 hours to triple in volume as opposed to the 3 hours called for in the recipe. I used King Arthur bread flour for the high-gluten flour.

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.