Perfect Homemade Ciabatta Bread
Light, airy, and irresistibly crisp – your ultimate Italian loaf.
Whether you’re a seasoned baker or just starting out, mastering ciabatta is a truly rewarding journey that leads to golden, chewy perfection. This rustic Italian bread is known for its soft, open crumb and crisp crust — perfect for sandwiches or served simply with olive oil.
Ingredients
500 grams (4 cups) all-purpose flour
10 grams (2 teaspoons) salt
5 grams (1 teaspoon) active dry yeast
400 milliliters (1 ⅔ cups) room-temperature water
10 grams (2 teaspoons) olive oil
Additional flour for dusting
Instructions
1. Prepare the Pre-Ferment (Biga)
The day before baking, mix together:
100 grams (¾ cup) of the flour
100 milliliters (½ cup) of water
A pinch of yeast
Stir until a rough, shaggy dough forms. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12–16 hours. The mixture should become bubbly and fragrant.
2. Make the Dough
The next day, add the remaining flour, salt, yeast, and the prepared biga to a large mixing bowl. Gradually pour in the remaining 300 milliliters (1 ¼ cups) of water, stirring until you get a very wet, sticky dough.
> Don’t be tempted to add more flour — the dough is meant to be loose and soft.
3. Rest the Dough (Autolyse)
Cover the bowl with plastic wrap and let it rest for 30 minutes.
This step allows the flour to hydrate and the gluten to start forming naturally.
4. Add Olive Oil and Strengthen the Dough
After resting, drizzle in the olive oil. Using a dough scraper or your hands, perform gentle folds — stretch the dough from one side and fold it over itself, rotating the bowl and repeating 3–4 times.
This method strengthens the gluten without overworking or deflating the dough.
5. Bulk Fermentation
Cover again and let the dough rise for about 3 hours at room temperature.
During this time, perform three sets of stretch-and-folds, spaced 30 minutes apart. Each time, gently stretch one side of the dough and fold it over to the center, turning the bowl a quarter turn and repeating on all sides.
After the final fold, let the dough rest undisturbed for the remaining rise time.
It should become airy, elastic, and full of bubbles.
6. Shape the Ciabatta
Preheat your oven to 475°F (245°C) with a baking stone or inverted baking sheet inside. Place a shallow pan of water on the lower rack to create steam.
Generously flour your work surface and gently turn the dough out onto it.
Dust the top with flour, then carefully divide it into two equal pieces. Shape each piece into a rough rectangle — handle the dough lightly to keep the air bubbles intact.
Transfer both pieces onto a sheet of parchment paper, dust them again with flour, and cover loosely with a kitchen towel. Let them rest for 30–45 minutes.
7. Bake
Using a pizza peel or inverted baking sheet, slide the parchment paper with the dough onto the preheated baking stone.
Bake for 20–25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
8. Cool and Serve
Transfer the baked ciabatta to a wire rack and let it cool completely before slicing.
Enjoy it fresh with olive oil and balsamic vinegar, or use it for sandwiches and bruschetta.
Pro Tips
Use bread flour instead of all-purpose for a slightly chewier texture.
If your kitchen is cool, let the dough rise in a slightly warm spot.
The wetter the dough, the lighter and holier your crumb will be — embrace the stickiness!
