It’s nice to be to the point where I can confidently make delicious bread for purely utilitarian reasons. We were planning our dinner menu for the week and thought that BBQ beef sandwiches would be good one night. And, they’d be extra good on ciabatta rolls. I mixed up the dough...

For the most part I feel that I have ciabatta down pretty well. This is the fourth time I’ve made it and it’s reliably good – which isn’t to say I did everything right each time. These loaves were made for friends visiting for the weekend, and they were great. I still...

Unlike sourdough, I think I have the ciabatta down now. I used a few grams too much water, which gave it a hydration of 82% instead of the recipe’s 80%. Shaping it was almost impossible, and moving it after the first shaping didn’t work at all (I was supposed to flip it over to...

This is the same recipe as my prior ciabatta bread, minus the olive oil. This time I used a scale to measure the flour rather than a measuring cup. The recipe calls for 4 1/2 cups or 20 oz. of flour. Scooping from the flour bag measured 20 oz. with only 3 cups, so my flour is very compacted...

Ciabatta is my favorite bread, and also intimidating to make. For my first try I used the recipe from “Artisan Breads Every Day” by Peter Reinhart. It is a very wet dough that he calls a ‘no-knead, overnight-rise’ style. It was much simpler that I thought it would be,...