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?
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...