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Ciabatta—Light-as-Air Loaves from a Wet Dough

This high-rising bread has a crisp crust and an exquisite flavor

Fine Cooking Issue 12
Photos: Ellen Silverman
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Go step by step through the process of making Ciabatta, a crusty and flavorful Italian loaf, in this article by baker Sarah Black who distributes her Italian breads under the name Companio, Latin for “one who shares bread.” Here, she shares her recipe, which is actually her interpretation of the Italian classic. She calls it “more a product of her imagination than culinary tradition.” You’ll learn how to shape the loaves and turn the dough into bread.


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