Ciabatta, biga version from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 140) by Peter Reinhart

  • instant yeast
  • unbleached bread flour
  • EYB Comments

    Requires refrigeration overnight and 5.5-8.5 hours to prepare. 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 refrigeration overnight and 5.5-8.5 hours to prepare. See recipe for variations.

  • twoyolks on November 29, 2016

    The flavor of the ciabatta was very good but the crumb wasn't as light and airy as a ciabatta should be.

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