When I think of Ciabatta the first word that comes to my mind is: gentleness. The way to transfer Ciabatta-dough to the floured couche and later on to the peel is like holding on to something so fragile you can see and feel it slipping through your fingers. Only with care and gentleness you can manage it. It asks your full attention or awareness. That’s one of the reasons I love to bake Ciabatta. The reward is a delicious smelling and tasting loaf of bread. And it’s also good looking.
It doesn’t need anything on it, but maybe some fresh garlic butter? It’s delicious and I don’t even like to eat butter.
Today I baked Ciabatta. I was pretty pleased with my previously baked Ciabatta with the recipe of Craig Ponsford. But today I use one of the Ciabatta- recipes of Jeffrey Hamelman.