Ciabatta bread

Ciabatta bread has a moist crumb and a crackly, crisp crust.

Some websites warn that only experienced bakers should attempt it, with the aid of a good bread book.

But it is not really hard to do. In fact, it may be easier than traditional bread.

Basic bread -aka peasant bread or French bread has a ratio of 5 parts flour to 3 parts water (5 to 3). A standard size loaf by weight would be 15 ounces of flour and 9 ounces of water. By volume that is about 3 cups of flour and 1+ cup of water.

Ciabatta bread is a wet dough with a basic ratio of 5 to 4. A small loaf by weight would be 10 ounces of flour and 8 ounces of water. By volume that is about 2 cups of flour and 1 cup of water. Both recipes also include 1 teaspoon each of salt and yeast. Chiabatta bread is not kneaded. It does require a long rise time.

Here is the technique - in a plastic bowl

1. Mix two cups flour, teaspoon salt, 1 teaspoon (or 1 package) yeast.

2. Add 1 cup of warm water.

3. Mix with silicone spatula until all the flour is incorporated.

4. Cover with plastic wrap and let set for two or three hours.

5. Using the spatula, fold the dough from the outside to the center

6. Turn the dough ball over, cover and let rise again two or three hours.

7. Using the spatula, fold the dough from the outside to the center

8. Sprinkle flour on the dough and turn to coat.

9. Turn the dough out on a piece of parchment, gently shape into a loaf.

10. Cover with floured plastic - let rise at least one hour.

11. Pre-heat oven to 450 degrees.

12. Spay the loaf with water and cook about 45 minutes - until crust is golden.