A Rustic Ciabatta While Attempting A French Baguette

This was supposed to be my second attempt at a french baguette, but instead, what a wonderful surprise, it became a beautiful rustic ciabatta.  Ciabatta is a traditional italian bread.  I just threw this recipe together and it turned out so lovely!  It made the best sandwiches ever!

Makes 2 loaves


1 – 1 1/2   cups warm water

1 1/4   teaspoons dry yeast

3   cups unbleached all-purpose flour (I always use organic non GMO)

1   teaspoon fine sea salt (I use pink himalayan)



Combine 1 cup water and yeast.  Let sit for 10 minutes until foaming

Add flour and salt stirring with a fork until combined adding more water as needed (I always use my hands).

Transfer to a lightly greased bowl, cover, and place in a warm spot.  Let rise for an hour or until doubled in size.

Divide the dough in half and shape the two pieces into two long narrow logs, roughly 2″ wide. Place on a baking sheet lined with parchment or a silicone baking mat.  Cover and let rise for an hour or more. The logs will expand so do not put them to close together.

Bake at 425 degrees until slightly golden, about 20 minutes.  I always tap the bread and if it sounds hollow, it is ready.  Let cool slightly before slicing.


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