The Direct Method – detailed here – is one of the first to try. Later one can use Indirect methods, add different ingredients, and basically go where ever your bread baking takes you!
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Ciabatta – Direct Method
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Ciabatta has become a widely favored bread in the United States. The literal meaning of ciabatta in Italian is slipper, which identifies its shape. It is difficult to determine the region in Italy where ciabatta was first created. Continue: 
The recipe below is derived from Boriani, Guido, and Fabrizio Ostani. “Il Pane”. Milan: Ottaviano, 1986, and from Franconeri, Silvano and Chiara Scudelotti. “Fare Il Pane e le Ricette di Pane”. Bussolengo (VR), 1993. This is a sticky dough, so it will take a bit of getting used to work with it. Continue: 
The following recipe is excerpted from a Molina Sima recipe booklet. Quantities can be modified using the The Bakers Percentage spread sheet posted on The Artisan. Continue: 
The following recipe is excerpted from “Scienza e Technologia della Panificazione” by Giovanni Quaglia . Continue: 
The following recipe is excerpted from “Il Pane” (Two titles of the same name are allowed in Italy.) by Maurizio Mascarin and Walter Pizzolato. Continue: 
Apulia is an excellent region in which to grow grain, especially the hard wheat referred to as grano duro or semolina. There is a long tradition of bread making in Apulia, dating back to the Roman empire.The Pagnota is the traditional bread, and is a large loaf which can weigh well over a kilo and up to ten. Continue: |
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