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 ...

You don’t need a breadmaker or a list of exotic ingredients to make this simple, yet satisfying, ciabatta bread. It does need to sit overnight to rise, but with a little preparation, you can enjoy ...

‘Keep calm and bake bread’ appears to be the motto of the nation right now, with flour and yeast in short supply at supermarkets. If you’re one of the lucky ones who already has the ingredients in the ...

This step-by-step recipe will guide you to achieve the perfect crispy crust and airy, hole-filled interior of your ciabatta bread. Take a trip to the sun-kissed hills of Italy, where centuries-old ...

Old-fashioned bread has a way of making the kitchen feel warmer and more welcoming. These are the kinds of loaves that filled homes long before mixers and shortcuts, relying on simple ingredients and ...

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 ...

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 ...

4 pieces. Then slice each piece in half. 2. Combine the olive oil, vinegar, salt and pepper. Drizzle over the cut surfaces of the bread. Layer the salami, artichoke hearts and sun-dried tomatoes on ...

1. To make the ferment, combine the ingredients in a mixing bowl until you have a rough dough. Cover loosely with a large split freezer bag secured with an elastic band, and let it rest in a warm ...

THERE are more complicated ways than this to make the light and airy Italian bread, sometimes known as slipper bread; but this recipe is a good starting point. It has been slightly adapted from The ...