Oh, look, it’s more bread! And not just any bread but some tasty, crunchy, chewy ciabatta.

This is very similar to the French loaf recipe, but there’s no sugar and you shape the dough into two, flat, rectangular loaves. There aren’t a lot of pictures here — mainly because I think I was just lazy. This, like the French round, is from the treasure trove of King Arthur Flour online recipes — specifically the yeast breads > French & Italian.

Rustic Italian Ciabatta
Adapted from the King Arthur Flour Website
1 1/2 cups cool water (12 ounces)
3 1/2 cups Bread Flour (or King Arthur European-Style Artisan Bread Flour (14 3/4 ounces)
2 tsp dry active yeast (the original recipe said instant yeast — is that something different? I used dry active)
1 1/2 tsp salt

Stir the water, 2 cups of the flour, and 1 teaspoon of the yeast together, . . . → Read More: Rustic Italian Ciabatta