Ciabatta

Name: Ciabatta
Yield: Makes 2 loaves
Cuisine: Italian
Ingredients: 1 cup, unbleached all-purpose flour (5 ounces/142 grams); 1/8 teaspoon, instant or rapid-rise yeast; 1/2 cup, water (4 ounces/113 grams), at room temperature; 2 cups, unbleached all-purpose flour (10 ounces/283 grams); 1/2 teaspoon, instant or rapid-rise yeast; 1 1/2 teaspoons, table salt; 3/4 cup, water (6 ounces/170 grams), at room temperature; 1/4 cup, milk (2 ounces), at room temperature (see note)

Desserts or Baked Goods
Italian
Breads

Appears in Cook's Illustrated March/April 2009, America's Test Kitchen TV

This Italian loaf boasts a crisp, flavorful crust and a chewy, open crumb—in the hands of a master. Where does that leave the rest of us?

SERVES Makes 2 loaves

TIME 1¼ hours, plus 10½ hours resting and 1 hour cooling

Why This Recipe Works

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