To prepare the ciabatta, start by kneading the poolish, a highly hydrated pre-ferment: dissolve the dry yeast in the water (alternatively, you can use 0.21 oz of fresh yeast) (1); in a bowl ...

Ciabatta is best eaten on the day of purchase but it does keep for a couple of days in a bread bin. When still fresh, it can be frozen for a couple of months. Slice ciabatta at an angle and serve ...

Ciabatta dough is extremely wet, so difficult to make by hand, but if you have a freestanding mixer it's simple. Don't be tempted to add more flour or rush the prove as it will spoil the the ...

"The idea started from making a better bread then a French baguette. Ciabatta bread for sure is known in more than 50 countries in the world." That's Arnaldo's best friend, Marco Vianello.

When I was filming the latest TV series I cooked this hearty casserole with Lake Garda behind me, after spending all day with the local rowing team in the beautiful resort town of Sirmione.