This type of Italian bread became very popular for my relatives lately. As I was baking bread a lot, this type was kindly suggested to me. I had in mind that difficult wet dough to work with and a flat bread with big holes inside. What turned out to be was not quite this way. The dough was not at all difficult, the bread was not flat and the size of the holes in the crumb was disappointing. I can guess also why this happened: the more hydration the bigger the holes in the crumb and this dough didn't have enough water to achieve this. I'll probably make again ciabatta but not with this recipe.
However, the resulting bread, even if it has nothing to do with ciabatta that I had in mind, was not bad at all. It was just another type of bread! Tasty, with a gentle aroma ... so finally was not really a failure.


  1. Mix all ingredients in a standing robot, 4 minutes an a low speed and 10 minutes on a higher speed.
  2. Bulk fermentation 2h at room temperature.
  3. Shape 2 loaves.
  4. Preheat the oven at 240ºC with the baking stone inside.
  5. Let the dough covered with a linen towel for 1h for the final fermentation
  6. Bake at 240ºC for 45 minutes with steam in the first 15 minutes.
  7. Let it cool on a rack.

This recipe was inspired from Le Larousse du pain - Eric Kayser, page 155.


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