RecipeMuncher

Working through The Bread Baker’s Apprentice, I made three Ciabatta loaves this week. Ciabatta is named after a slipper of all things and has a characteristic blunt end. It is a wet dough, although the BBA has a slightly stiffer dough than I have used before. Nonetheless, it is gloriously crusty on the outside and tender and chewy on the inside. This bread lends itself nicely to being grilled, which is exactly what we did with it. Nice big holes, the sign of a good ciabatta. Click here f (...)