Here’s a classic Ciabatta bread recipe — rustic, airy, and perfect for sandwiches or dipping in olive oil. Ciabatta is known for its crisp crust and open, chewy crumb. It does take some patience, but the results are so worth it.
🍞 Homemade Ciabatta Bread
Yield: 2 medium loaves
Total Time: ~18–24 hours (mostly resting time)
Hands-on Time: 30 minutes
✅ Ingredients:
Biga (starter – made the night before):
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1 cup (120g) all-purpose or bread flour
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⅛ tsp instant yeast
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½ cup (120ml) water (room temp)
Dough:
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All of the prepared biga
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2 cups (240g) all-purpose or bread flour
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1 tsp salt
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½ tsp instant yeast
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¾ cup (180ml) water (room temp)
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1 tbsp olive oil (optional, for a softer crust)
🧑🍳 Instructions:
1. Make the Biga (Day Before):
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Mix flour, yeast, and water in a bowl.
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Cover with plastic wrap and let it ferment at room temperature for 12–18 hours (overnight). It should be bubbly and puffy.
2. Make the Dough:
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In a large bowl, combine flour, salt, and yeast.
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Add in the biga and water. Mix with a wooden spoon or dough scraper until a sticky, shaggy dough forms.
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Mix vigorously for about 8–10 minutes by hand (or use a stand mixer with the paddle attachment on medium speed for 5–6 minutes). The dough should be wet, sticky, and stretchy.
3. First Rise:
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Transfer to a lightly oiled bowl. Cover and let rise for 1.5–2 hours, until doubled in size.
4. Stretch & Fold:
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Flour your hands and the surface. Turn dough out and gently stretch it into a rectangle. Fold like a letter (top to center, bottom to center).
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Let rest 30 minutes. Repeat stretch-and-fold 1–2 more times.
5. Shape:
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Cut dough in half. Handle gently to preserve bubbles.
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Form into rough rectangle “slippers” (ciabatta means “slipper” in Italian).
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Transfer to parchment-lined baking sheet. Dust with flour and let rise, covered, for 45–60 minutes.
6. Bake:
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Preheat oven to 450°F (230°C). Place a pan of hot water on the bottom rack (for steam).
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Bake for 20–25 minutes until golden brown and hollow-sounding when tapped.
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Cool on a wire rack.
🌟 Tips:
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Dough should be very wet and sticky — don’t over-flour!
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Use bread flour for a chewier texture and bigger holes.
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Try adding chopped olives or roasted garlic to the dough for flavor variations.