Ciabatta for a Lovely Lunch Treat

We were inspired by this post from The Perfect Loaf to try making a sourdough ciabatta for some special friends, who used to own a cafe and are very particular about their food.

The first thing we realised about ciabatta is that it really should be eaten the same day that it is baked. Because of the high hydration it does become a bit “chewy” the next day. However having said that it is magnificent when eaten after it has cooled from coming out of the oven.