Ciabatta (Ciabatta de Donna, or lady's slipper) from The Bread Bible by Rose Levy Beranbaum

  • all-purpose flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now

  • EYB Comments

    See recipe for oval cloud roll variation.

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

    See recipe for oval cloud roll variation.

  • Snadra on November 03, 2011

    This makes wonderfully light ciabatta, with a slight chew and great holes. The instructions are quite easy to follow. When I need two loaves, I makes two consecutive batches, mixing them one after the other, rather than trying to double the amount of dough (this would be less of an issue in a larger mixer). I have had good results with all kinds of Australian plain flour, but Wheatfields seems to give the best results, and the bread spreads a little less. Leftovers make excellent croutons, and the oval cloud buns make excellent steak sandwich/burger rolls.

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