Who wants to eat bread in this sweltering heat? Fortifying bread is something more applicable to the winter months of the year while summer is best spent at the beach or the pool with an ice-cold slice of juicy watermelon, right? Wrong! Few breads are especially suited to our hot, Mediterranean climate, but one country has perfected a light, summery… Read more »
Perhaps more than any other bread, ciabatta is truly spectacular when done right, and particularly awful when done wrong. To compare it to the wine world, you might call ciabatta the Pinot Noir of artisan breads. It is delicate and finicky. It must be handled with care. Above all, it requires a lot of love.