This rustic Italian loaf is filled with irregular holes, all the better to trap a drizzle of olive oil. Cut lengthwise, ciabatta makes a wonderful Italian-style sandwich. 1 and 1/2 cups cool water (12 ...

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 ...

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 ...

Homemade bread is having a moment again, and it's easier than you think. No mixers, no special pans, just simple ingredients and cozy, bakery-style results. If you've been craving fresh, ...

This column almost didn’t happen. In fact, as I write it, I am still not sure if it is something I will finish and submit or if it will be one of those columns that I file away in a folder titled ...

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 ...