Ciabatta

I made this Ciabatta for the minestroni I will post about later. It is a standard bread, with a little olive oil: flour, yeast, and salt. The secret to its extraordinary tenderness, however, is to knead the dough on the paddle setting of a mixer for a full twenty minutes. You get an astonishing, plastic, shiny, dough, which is hard to work with because it is so moist, but yields a great result if you can just push through the difficulty.





The recipe is from "The Bread Bible", just for reference.