A few notes on ciabatta: Originating from the Lake Como region of northern Italy, ciabatta means “slipper” in Italian, and traditional ciabatta is characterized by this slipper shape as well as an extremely porous and chewy texture. Traditionally, ciabatta dough is very wet, calls for very little yeast, and requires a long, slow rise. Traditional recipes, too, often call for making a biga (a preferment), which helps produce that light, porous texture. A few notes on this recipe: The dough…
