Whisked Italian Bread, Ciabatta Rolls, and English Muffin Loaf

Italian bread, Ciabatta Rolls, and English Muffin Bread — three recipes in one, can you believe it? I've been absolutely hooked on crusty Italian bread lately—it's become my unexpected obsession! I used to be all about soft, sandwich bread (and don't get me wrong, I still love it), but there's something about mastering Italian bread that has me baking a fresh batch every single day now!

Recently, I decided to shake things up and try a 90% hydration version of my Italian bread recipe using yudane and absolutely NO ADDITIVES. Yep, no vital wheat gluten, no lecithin, and definitely no vitamin C (even though it does make it softer—trust me on this). Why mess with a good thing? Well, while the super-hydrated Italian bread with its big air pockets is amazing, this new version is just as awesome and way easier to handle without the whole fridge-rising ordeal.

This recipe is a dream for many mixers, including the infamous KitchenAid with its whisk attachment. When the dough comes together, it's like a thick cake batter. The whisks really whip it into shape, ensuring consistency and getting you to that perfect windowpane in just a few minutes—exactly how your mixer was meant to be used. Trust me, using the dough hook might sound appealing, but you'll end up giving your poor mixer a serious workout.

Artisan Italian Bread

You can bake this bread in a dutch oven for that classic artisanal feel, or go for the open-bake method, which I've been loving lately. The loaves come out so beautifully rustic—it's almost too pretty to eat! Almost.

Ciabatta Rolls

If loaves aren't your thing, try spreading out the dough on a floured surface. Sprinkle a little more flour on top (just lightly) and use a floured bench scraper to cut it into squares. Transfer these to parchment paper to rise. Voila! You've got yourself some crusty, big-holed Ciabatta Rolls. One recipe, endless possibilities.

English Muffin Mini Loaf
Characteristic of the big holes,
and crusty crust, this is a quick win!

English Muffin Bread

Now, if you're in the mood for something that's the best of both worlds—crusty on the outside and holey on the inside—look no further than this English Muffin Bread. After the first rise, gently shape the dough into a loaf and let it rise again in a bread pan. The key here is gentle handling to preserve those big, beautiful holes, courtesy of our high-hydration dough.