Ciabatta Bread

Its defining characteristic is an exceptionally high hydration level, with water making up 70 to 80 percent of the flour's weight. The dough is too slack and sticky to knead by hand in the traditional sense and instead requires a folding technique or stand mixer to develop structure, but this excess moisture is precisely what creates the bread's signature open crumb: large, irregular holes distributed throughout the interior that give the crumb a lacey, almost Swiss-cheese quality. The crust is thin and crackly, shattering lightly when pressed, while the interior crumb is chewy and moist with a mild wheaty sweetness that develops as you chew. A long cold bulk fermentation in the refrigerator builds mild acidity and a more complex flavor than a quick room-temperature proof can produce. Because of its high moisture content, ciabatta stales faster than denser breads and is best eaten the same day it is baked. The contrast between its crackly exterior and open, absorbent interior makes it ideal for panini sandwiches, where the crust crisps further under heat, and for dipping in good olive oil, which pools in the holes of the crumb. It is also an excellent companion to soups, where the open crumb soaks up broth without falling apart.