Revised 18 October 2026; first published 2020-12-29. Original byline and URL retained.
This archive entry concerns Polish rye sourdough, a separate bread and formula from the wheat ciabatta presented elsewhere on the site. Rye flour and a maintained sourdough culture define a different process from the published ciabatta’s wheat flour and baker’s-yeast poolish.
A distinct bread in the archive
The original publication date and byline are retained above. This page remains part of the historical journal; current ciabatta instruction is in the published formula and method.