Revised 18 October 2026; first published 2021-02-15. Original byline and publication date retained.
Nearly twenty years ago, I tasted a ciabatta that stopped me. Its crisp crust and open, layered crumb were unlike the bread I knew, and I wanted to understand how the method produced them.
During my career as an IT specialist, I travelled and ate ciabatta in South Africa, Australia, and the United States. The loaves varied widely. That range made the craft more compelling: the name alone did not explain the difference between an ordinary loaf and one with the structure, crust, and flavour I was seeking.
After two decades and thousands of loaves, that pursuit became John Baker Bread: a standard for artisan ciabatta and a method I could share. I believe we make the best ciabatta in the world. The formula and the reasoning behind it are published here so that readers can judge the work for themselves.