White ciabatta

I baked something I hardly ever do anymore (for some reason) - a simple white ciabatta. I had forgotten how wonderful it is to work with a soft, silky, high-hydration white dough with olive oil, and simply fold it into a rough shape. The bread was perfect cut into pieces for dipping into our New Year's Eve cheese fondue, as well as simply enjoying with butter or whatever. Even dry leftover cubes went into the bowls of stew made from the leftover meats, broth and vegetables from the broth fondue, to soak up all that tasty goodness. The first loaf went before I had a chance to photograph the crumb, but the second is in the freezer and I'll try and remember a crumb shot before it's all gone!

Something I should make more often. :)