1. To make the ferment, combine the ingredients in a mixing bowl until you have a rough dough. Cover loosely with a large split freezer bag secured with an elastic band, and let it rest in a warm ...

You don’t need a breadmaker or a list of exotic ingredients to make this simple, yet satisfying, ciabatta bread. It does need to sit overnight to rise, but with a little preparation, you can enjoy ...

For bakers who have mastered a basic homemade loaf, the next challenge is to explore different styles of bread, from sourdough to baguettes. Most bread dough is a basic combination of flour, water, ...

This step-by-step recipe will guide you to achieve the perfect crispy crust and airy, hole-filled interior of your ciabatta bread. Take a trip to the sun-kissed hills of Italy, where centuries-old ...

Craving a journey into the realm of rustic Italian breads? We're exploring two key players -- ciabatta and focaccia -- to determine what makes them unique. The most obvious difference between these ...

France has the baguette, India has naan, Scandinavia has rye, and Italy has focaccia and ciabatta. While the creation of these breads goes back centuries, one is secretly more of a modern-day creation ...

Ciabatta is a rustic Italian white bread known for its soft, airy texture and chewy crust. Each loaf has a broad, flat shape and it also comes in large square rolls. Ciabatta bread is perfect for ...

Chef Marco Navarro with Labriola Ristorante in Oak Brook joined the WGN Weekend Morning News to show us how to prepare ...

4 pieces. Then slice each piece in half. 2. Combine the olive oil, vinegar, salt and pepper. Drizzle over the cut surfaces of the bread. Layer the salami, artichoke hearts and sun-dried tomatoes on ...

Ciabatta bread is an Italian bread made of wheat flour, yeast and salt. It originated in the province of Rovigo, Veneto, Italy in 1982, in response to the popularity of French baguettes. Ciabatta is a ...

Classic ciabatta takes a lot of time. If you give the poolish 18 to 20 hours to mature, which I recommend, then the bread will take more than 24 hours total. Depending on how long you let the poolish ...