Ciabatta, poolish version from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 136) by Peter Reinhart

  • semolina flour
  • instant yeast
  • unbleached bread flour
  • EYB Comments

    Requires 6.5-8.5 hours to prepare. Can substitute cornmeal for semolina flour. 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. See recipe for variations.

  • twoyolks on November 17, 2013

    The texture of the bread was perfect. However, there wasn't a lot of flavor from the bread.

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