Classic ciabatta takes a lot of time. If you give the poolish 18 to 20 hours to mature, which I recommend, then the bread will take more than 24 hours total. Depending on how long you let the poolish ...

For bakers who have mastered a basic homemade loaf, the next challenge is to explore different styles of bread, from sourdough to baguettes. Most bread dough is a basic combination of flour, water, ...

This column almost didn’t happen. In fact, as I write it, I am still not sure if it is something I will finish and submit or if it will be one of those columns that I file away in a folder titled ...

The best part of messing up on baking bread is there’s still fresh bread to be eaten, even if it didn’t turn out quite right. In honor of Bread Week on the “Great British Baking Show,” I tried my ...

Craving a journey into the realm of rustic Italian breads? We're exploring two key players -- ciabatta and focaccia -- to determine what makes them unique. The most obvious difference between these ...

Use the best tomatoes you can get hold of to make sure this very simple bruschetta delivers delicious a taste of Italy. Ciabatta is best eaten on the day of purchase but it does keep for a couple of ...

Ciabatta bread is an Italian bread made of wheat flour, yeast and salt. It originated in the province of Rovigo, Veneto, Italy in 1982, in response to the popularity of French baguettes. Ciabatta is a ...