I’m not one to indulge in bread often, but when I discovered sourdough ciabatta couple years back , everything changed. This Italian bread—with its crispy crust and airy, light interior—stole my heart. For weeks, I searched high and low for the perfect loaf from every bakery in to town , only to be met with disappointment. So, I finally decided to take the plunge: I’d bake my own.

Having never made bread before, I wasn’t sure what to expect. After poring over countless recipes and tips, I took the leap, and to my absolute delight, my first attempt was a success! The loaf was everything I dreamed of—crispy on the outside, perfectly airy on the inside, and utterly delicious.

The process of bread-making, which once seemed daunting, turned out to be deeply rewarding. There’s a unique joy in kneading dough, watching it rise, and pulling a perfect loaf from the oven. It’s a craft that connects you to tradition, patience, and the beauty of working with your hands.

What made my sourdough ciabatta truly special were the ingredients. I used premium Italian pizza flour, known for its fine texture, and the finest organic extra-virgin olive oil sourced from Italy. These high-quality ingredients, paired with the natural fermentation process of sourdough, brought a depth of flavor and wholesomeness that no store-bought loaf could ever replicate.

This experience has sparked a new obsession. Baking bread is more than just creating food—it’s an act of love and artistry. With sourdough ciabatta, I’ve found the perfect balance of rustic charm and refined flavor.

If you’ve ever been intimidated by the idea of baking bread, let me assure you: it’s worth the effort. The satisfaction of slicing into a homemade loaf, knowing you created it from scratch, is unparalleled. And with sourdough ciabatta, the rewards are as delicious as they are fulfilling.

Cheers to my new baking adventure and to the perfect sourdough ciabatta!

Email me at georgianna.das@gmail.com for the recipe !