Ciabatta from Pastry Love: A Baker's Journal of Favorite Recipes (page 137) by Joanne Chang

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

  • anya_sf on May 23, 2024

    This bread was surprisingly easy to make (no knead!) and had great texture and flavor. The shape was pretty wonky though, as I found it hard to stretch the dough after folding. I made 1 loaf from 1/2 recipe; baking time was 25 min. The loaf rose a fair amount in the oven.

  • dbuhler on January 24, 2024

    I've made this bread several times because my family just loves it. It's so easy to make with very clear instructions. My shaped loaves are always larger than 12 in by 3 in, but they still bake up beautifully. The last few times I've made the poolish I've included a small amount of sourdough discard and I really enjoyed the flavor it imparted.

  • bwhip on December 06, 2020

    This ciabatta was fantastic. Prefect combination of thin, crispy crust and soft, chewy interior. Great flavor with just the right amount of salt. Easy to make with clear instructions. We’ll make this again for sure.

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