I put more sauce on than I would for a regular pizza, and the bread handled it well without falling apart. Our teeth patterns indicate we are plant eaters, not carnivores! And it was deliciuos!!! All rights reserved. To give more structure to the bread dough we usually knead the dough.But as this is a high hydration dough, it is difficult to knead the dough by hand. It’s that good! So easy to follow. Is there another household item i can use to replace this , there is no turning back now… (Eating steak tonight, won’t give up my meat because someone disagrees with me.) Or how many cups, I really appreciate if you can tell me because I will like to try it today. Hi Jenny,I am so happy to hear you made this ciabatta bread and they turned out really well.So glad your family enjoyed.Thank you so much for taking your time to write back me and for rating this recipe. I am curious to know how you measured your flour? I do not have a stand mixer so I tried to use the stretch and fold method, with resting in between. Why oh why can I not bake bread with wonderful big holes? Wow, ein richtig tolles Rezept für ein Ciabatta Brot. Repeat with smaller ciabattas. I made the Artisinal Ciabatta today, following your recipe to a tee. We made 3 and they were gone within a day! I have made it 3 times now and just decided to figure out how to convert the recipe to make 3 loaves instead of just 2. There really isn’t an exact amount as temperature and humidity all play a factor. Generously dust the work surface, a plastic bench scraper, and your hands with dusting flour. I always have yeast in the fridge, but I do not have fast rising. My first try and it turned out fantastically. Now, I’m off to watch something on Tv. Hope it turns out! Now that I know… look out! This dough was extremely wet and would not do anything. Hi! I was suprised that no one else commented on this. Baked nicely, although it didn’t have the bubbles inside, but it was still super yummy. Should I follow the water temperature on the yeast package? Ciabatta dough is an extremely wet (high hydration) dough. The ciabatta recipe I had used in the past was basically the same as far as ingredients but the process was a little different (it didn’t have the “folding” during the rise). We can use an inverted baking tray instead.Place this inside the pan while preheating the oven. Hi Leah, I’ve never attempted it and I’m not sure how it would turn out (I’ve never seen a ciabatta boule!). Until then Happy Thanksgiving and sharing your recipe. I just tried this recipe, and it would not rise for me.

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