Mini Ciabatta Loaves

These Mini Ciabatta Loaves are deeply flavored from the dark brown and shatteringly thin crust. 

Ciabatta means "slipper" in Italian. The bread is very light and is typically roughly shaped due to the high hydration. 

No Knead Ciabatta

This no knead chiabatta bread, with its crunchy crust and soft and airy interior, is super tasty and so easy to make. 

This bread is wonderful for sandwiches, croutons, and simply as a side for dipping in sauces, stews, and soups. It also makes amazing garlic bread. 

Mixed Grains and Seeds Ciabatta

This mixed grains and seeds ciabatta, with a sourdough poolish is a hearty take on the airy Italian "slipper bread." 

 

The goal in making this bread is to add a lot of hearty whole grains and seeds and still capture some of the airy ciabatta-like texture in these loaves. 

Stirato | Italian Baguettes

This stirato, or Italian baguettes, is a super flavorful and airy bread that is so easy to make. 

Stirato is a form of ciabatta that is cut into lengths and then stretched just before baking. The term stirato actually means "ironed" in English. 

Kale and Garlic Ciabatta

This Kale and Garlic Ciabatta begins with one of my favorite doughs, Peter Reinhart's Pain à l'Ancienne. It's a rustic high hydration dough that is cold fermented. You can also use this dough for rustic baguettes and focaccia.

The dough for this kale and garlic ciabatta requires very little mixing, thanks to the "stretch-and-fold" method of mixing bread dough. I first tried it after reading Peter Reinhart's book, Artisan Bread Every Day, which I bought seven years ago. I highly recommend this book.

Chewy Italian Dinner Rolls

These Chewy Italian Dinner Rolls are like mini ciabattas... airy, crunchy, and perfect for soaking up sauces.

These Chewy Italian Dinner Rolls are absolutely wonderful for deli, pressed Italian, or meatball sandwiches. I also love them sliced in half. toasted, and topped with sauce, cheese, and pepperoni for quick mini bread pizzas.

Ciabatta Bread with Poolish

This Ciabatta Bread with Poolish is really easy to make, and makes amazing sandwiches and crostini. 

The dough for this Ciabatta Bread with Poolish is really simple to put together. You can shape it into one large loaf or several small loaves or rolls.

Rustic Flaxseed and Date Ciabatta

This Rustic Flaxseed and Date Ciabatta really was a thrill for me because the bread is so full of holes! An airy bread is kind of the Holy Grail (no pun intended) for baking achievement in the world of ciabatta.

Ciabatta with Biga

This ciabatta formula really pushes the hydration limit. The dough is super wet, resulting in a super airy dough, and because of the biga that ferments for 12 hours, the flavor is pretty amazing.