Why This Recipe Works

For a ciabatta recipe with airy texture, tangy flavor, and perfect lift, we chose all-purpose flour, which gave the bread an open, springy texture. A sponge fermented for 12 hours gave the bread its requisite flavor. A combination of kneadi...

Why This Recipe Works

For a ciabatta recipe with airy texture, tangy flavor, and perfect lift, we chose all-purpose flour, which gave the bread an open, springy texture. A sponge fermented for 12 hours gave the bread its requisite flavor. A combination of kneading and turning lent the dough just the right amount of gluten for the medium-size bubbles we were looking for in the perfect ciabatta recipe.

Watch the Full Episode

Italian Bread and SauceSeason 10, Ep. 1017

Our ciabatta boasts a crisp crust and chewy, open crumb. Our quick tomato sauce is packed with flavor. Cook some pasta and serve up an authentic Italian meal.