I discovered another gem when searching for Florence Fabricant's original 1992 article: a second New York Times recipe for ciabatta that requires no machinery at all. In this recipe, published just two years ago, a series of gentle folds as the dough is rising builds the structure of the ciabatta. The method looks labor-intensive, but very doable.
I can't wait to give these recipes a try and see how they stack up against my favorite stand-mixer recipe:
• Food-Processor Ciabatta by Florence Fabricant from The New York Times • The Bread Baker's Apprentice: Ciabatta by Emily Weinstein from The New York Times
Have you had success making ciabatta without a stand mixer?
(Image: Emma Christensen)