Ciabatta

These were my first Ciabatta!

I followed a recipe from Peter Reinhart's "artisan breads every day" book. As the book said, the very hydrated dough was meltingly soft, but it was easy to handle because it required only minimal mixing - repeating a "stretch and fold" set total four times by every 10 minutes that should finish within 40 minutes. The dough was rested in the refrigerator overnight. On the next day, I shaped them and let them rise more. The dough was still very soft and flat, just like slippers as Ciabatta is known.

Then, I baked them! Here the golden giant slippers are!

The crust was lovely crispy. The interior was amazingly soft and airy, which we confirmed when we made chicken sandwich with these beautiful Ciabatta. To be continued...