About this recipe: Take five minutes today to make the starter, and tomorrow you can bake two loaves of this marvellous, slightly sour, rustic Italian bread. You don't have to use a baking stone to cook the bread, but I like to.
I made this last night, having done the starter the day before. I added a bit more warm water to the starter as I found it very dry and stiff. The finished ciabatta was lovely and was enjoyed by all! I agree with the comments that the flavour would be even better with the starter kept a bit longer to develop that sourdough flavour. - 17 Feb 2011