Baking & Pastry > Bread Baking > Yeast Breads > Ciabatta Recipe

Authentic Ciabatta Bread

Master the art of Italian bread making with this authentic ciabatta recipe. Characterized by its open crumb, chewy texture, and slightly tangy flavor, this ciabatta is perfect for sandwiches, dipping, or enjoying on its own.

Prep Time
20 minutes (plus 12-18 hours fermentation)
Cook Time
25-30 minutes
Servings
1 large loaf
Ingredients
  • 500 g Strong Bread Flour
  • 400 ml Water (lukewarm)
  • 7 g Active Dry Yeast
  • 10 g Salt
  • 2 tbsp Olive Oil

Making the Poolish

In a large bowl, combine 250g of strong bread flour with 250ml of lukewarm water and all of the active dry yeast. Mix until just combined. Cover the bowl tightly with plastic wrap and let it sit at room temperature for 12-18 hours. This is called a 'poolish' and it adds flavor and complexity to the final bread.

Combining the Dough

After the poolish has fermented, add the remaining 250g of strong bread flour, 150ml of lukewarm water, salt, and olive oil to the bowl. Mix with a stand mixer using the dough hook attachment, or by hand, until a shaggy dough forms. It will be very wet and sticky – this is normal.

First Rise (Bulk Fermentation)

Turn the dough out onto a lightly floured surface. Gently stretch and fold the dough over itself several times. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise for 2-3 hours, or until doubled in size, folding the dough every 30-45 minutes during the first hour to develop strength.

Shaping the Ciabatta

Gently turn the dough out onto a heavily floured surface. Do not punch it down. Gently shape the dough into a rough rectangle. Cut the rectangle in half lengthwise, then cut each half in half to create 4 ciabatta loaves. Be gentle and avoid degassing the dough too much.

Second Rise (Proofing)

Place the ciabatta loaves on a parchment-lined baking sheet, leaving space between each loaf. Sprinkle generously with flour. Cover loosely with plastic wrap or a clean kitchen towel and let them proof for 45-60 minutes, or until slightly puffed.

Baking the Ciabatta

Preheat your oven to 450°F (232°C) with a baking stone or baking steel inside. Place a cast iron skillet on the bottom rack of the oven. Just before baking, pour 1 cup of hot water into the cast iron skillet to create steam. Carefully slide the parchment paper with the ciabatta loaves onto the preheated baking stone. Bake for 25-30 minutes, or until the loaves are golden brown and the internal temperature reaches 205-210°F (96-99°C). Let cool completely on a wire rack before slicing and serving.

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FAQ

  • Why is my ciabatta so flat?

    Ciabatta dough is very wet, and it's easy to deflate it during shaping. Be gentle when handling the dough, and avoid over-proofing. Also, make sure your oven is hot enough, and that you are creating enough steam.

  • Can I use instant yeast instead of active dry yeast?

    Yes, you can. Use the same amount of instant yeast (7g). You can add it directly to the flour without proofing it first.

  • How do I store ciabatta bread?

    Ciabatta is best enjoyed fresh. However, you can store it in a paper bag at room temperature for a day or two. To keep it longer, you can wrap it tightly in plastic wrap and freeze it. Thaw completely before reheating.