Ciabatta with cheese (Ciabatta al formaggio) from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 142) by Peter Reinhart

  • semolina flour
  • instant yeast
  • cheese 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 cheese 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 cheese suggestions. See recipe for variations.

  • anya_sf on May 13, 2018

    For me, this recipe had both too many instructions and not enough - e,g,, the cheese variation says to fold in the cheese at the stretch-and-fold turns as if the dough has already been portioned, yet the master recipe has the turns prior to dividing the dough. I made the poolish version; the dough was fairly easy to mix. I ended up adding the cheese when I shaped the individual loaves, folding them twice instead of once. I placed them on a sheet pan to rise and did not attempt to turn them over. They rose so much that I couldn't bake them all at once, so I removed 2 loaves to a sheet of parchment on a peel and transferred them (still on the parchment) to the baking stone to bake. I added hot water to the steam pan, but skipped spraying the oven later. They ballooned up a lot and ended up rather misshapen. Still, they were delicious; the cheese pockets were the best part, so I'd try to add more next time (I used aged jack and mozzarella).

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