The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Tried the Quck ciabatta receipe here on the site:

rondayvous's picture

Tried the Quck ciabatta receipe here on the site:

I only made two changes. #1 I replaced 100g of bread flour with First Clear to get closer to the french flours. #2 as soon as the dough was pulling away from the mixing bowl I put it into a well oiled covered bowl and placed it in the fridge.

Left it there for about 16 hours before putting it on my kitchen table and letting it warm up and triple in the next 2 or three hours.

Here is the link to the original recipe:


Abe's picture

A nice open crumb with a lovely caramelised marbled crust. Looks delicious. 

We have a community bake, every so often, and in the past we have done ciabatta. You might wish to take a look here. Never too late to join in. They are always open for anyone to join in or get inspiration from.