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Dec 26, 2006 12:32 AM

Best Ciabatta recipes (larger pored?)

Hi all,

Looking for a recipe to make large-pored ciabatta.

Please share your best ciabatta recipes. I'm a beginning bread maker, so the more detailed your instructions the better.

Thanks in advance and merry xmas,

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  1. Recipes from King Arthur are reliable. I made one of their ciabatta recipes and it worked. I don't remember which one I used, but here is one of theirs.

    4 Replies
    1. re: yayadave

      sounds like a great it absolutely necessary to use the pain de campagne starter? if so, is this something i could get at the supermarket or would i have to go to a specialty store/order online?

      1. re: soypower

        In answer to your specific question, I'm sure King Arthur Flour sells it. That frequently is the case with some of the more unusual trace ingredients they have in their recipes.

        I looked back at their site and found out that you have a different recipe than the particular one I was looking at. Don't know how I managed that!

        If you go to and type "ciabatta" in their search window, you should find a list of about 8 recipes for ciabatta.

        Sorry for the confusion I created.

        1. re: soypower

          It isn't necessary to use the pain de champagne starter. I have successfully used a sourdough and a regular yeast with equally good results.

          I agree with the K-A recipes, but most of their recipes work better with their flour.

          1. re: Kelli2006

            Yes, their recipes are good and so's their flour. I just get a chuckle out of things like "1/8 teaspoon pain de campagne starter" which you know they sell. Maybe this is a foolish question, but have you ever seen "pain de campagne starter" in another recipe?

      2. By the way, have you noticed all the threads about Bittman/Lahey/New York Times/No-Knead Bread? I think if you make this bread in an oval pot that is large enough to let it bake flat, you have a very ciabatta-like bread.

        1. One recipe I read called for rising until tripled in volume, rather than doubled. I've had pretty good luck inverting the bowl I let it rise in and letting it ooze down onto the pizza stone I bake it on.

          1. See both Silverton and Hazan's biooks for specific recipes. Ciabatta supposedly means slipper and is stretched and made with a fair amount of water, as opposed to being shaped into a loaf, as I recall. Fresh tastes great; especially after using a baking stone.

            1. The recipe in Carol Field's Italian Baker book works beautifully. You dont need to buy any special products for her recipe. Most of her recipes do involve creation of a biga (starter) for an additional fermentation step but its easy.

              the book is highly recommended.

              1 Reply
              1. re: jen kalb

                I'll second this recommendation--if you want to make Italian breads this is the book to get.