Ciabatta from Slow Dough, Real Bread by Chris J L Young
The name comes from the Italian word for slipper, perhaps because of the similarity in shape. Some might argue that many industrial versions of this bread also have the taste and texture of footwea...
Ingredients
- 375g/13oz/1½ cups plus 1 tbsp water
- 500g/1lb 2oz/3½ cups white bread flour
- 10g/2 tsp fresh yeast, finely crumbled
- 8g/1½ tsp fine/table salt
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