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Epicurious

Ciabatta with Cheese

Recipe information

  • Yield

    makes two 1-pound loaves or 3 smaller loaves

Ingredients

Ciabatta, Poolish Version (page 136) or Ciabatta, Biga Version (page 140)
2 cups shredded or grated Parmesan, Romano, mozzarella, Jack, Cheddar, provolone, Swiss, and blue cheese, in any combination

Preparation

  1. Make the dough as directed in the master formula. When performing the 2 stretch-and-fold steps, sprinkle one-quarter of the cheese blend (or less, if you are making 3 smaller loaves) over each piece of dough each time and fold them in. Proceed as described in the poolish version.

The Bread Baker's Apprentice
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