In the Kitchen at Eidolon: Ciabatta Bread

Freshly baked Ciabatta is one of the most delicious of the artisan breads in my opinion!  Joseph worked as a bread maker for a small organic kitchen when he lived in West Texas many moons ago, and learned how to bake the most scrumptious breads I've ever tasted.  Here is his recipe!

  • 1-3/4 Cup Warm Water.
  • 2-1/4 tsp. Yeast.
  • 2 tsp. Salt.
  • Approx. 3 Cups Flour.

In a large bowl mix together:  Warm water and yeast.  Let this sit for several minutes to allow for the yeast to start doing it's thing, then add salt.  Gradually stir in flour until it makes a heavy batter; it will be very wet and sticky, but the surface shouldn't be shiny.  Next, stir strongly (your hands are the best for this process, but using a mixer is fine too.) for about 15 minutes, after which the dough should be stringy and elastic.  Cover and let rise for an hour.  Next, turn dough out on a heavily floured baking sheet, shape the loaf into a rectangle, tucking the edges under.  Dust and pat the entire surface with flour.  Let the loaf rest and rise again for about 10 minutes.   Bake at 425 for 25 minutes.  Enjoy!