Caramelized onion and herb ciabatta from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 142) by Peter Reinhart

  • onions
  • balsamic vinegar
  • semolina flour
  • instant yeast
  • herbs of your choice
  • unbleached bread flour
  • EYB Comments

    Requires 6.5-8.5 hours to prepare. Can substitute cornmeal for semolina flour, and the book's "Ciabatta, biga recipe" for the "Ciabatta, poolish version" recipe specified in this recipe. See recipe for herb suggestions. See recipe for variations.

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

  • Eat Your Books

    Requires 6.5-8.5 hours to prepare. Can substitute cornmeal for semolina flour, and the book's "Ciabatta, biga recipe" for the "Ciabatta, poolish version" recipe specified in this recipe. See recipe for herb suggestions. See recipe for variations.

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