Recipe: Ciabatta Bread (High-Hydration)
Master the patient art of a long cold fermentation with this high-hydration method. Starting with a bubbly, aerated poolish and moving through a series of gentle stretches and folds, this technique develops a complex flavor and an open, airy structure. After a 12 to 48-hour chill, the result is a deeply golden, professional-grade bake with a crisp, shattered crust and a tender, light interior.
