Ciabatta

GoodFood for US

Flour, salt, yeast, and water . . . that’s all you need to make your own ciabatta. That, and a lot of patience! Ciabatta must be proofed very slowly at room temperature to achieve the lacy interior and chewy crust. If risen too quickly, the loaves with collapse and the bread will be flat. It’s worth every minute spent watching the dough rise when you spread a little salted butter atop a warm slice of this amazing bread! 

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  1. […] via Ciabatta — Shallow Thinking […]


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