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Homemade Ciabatta Bread Recipe

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4.3 from 14 reviews

This homemade ciabatta bread recipe features a traditional wet dough technique using a biga preferment to develop deep flavor and an airy crumb. With a sticky, high-hydration dough, multiple stretch-and-folds, and a long fermentation, this bread achieves a rustic crust and soft interior. The baking method utilizes steam created by ice cubes in the oven for a crispy crust. Perfect for sandwiches or as a breadbasket staple, this ciabatta yields 8 rustic rolls or 2 loaves.

  • Author: Chef
  • Prep Time: 14 hours
  • Cook Time: 25 minutes
  • Total Time: 14 hours 25 minutes
  • Yield: 8 rolls or 2 loaves
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Ingredients

For the Biga (Preferment)

  • 1 cup (130g) bread flour, spooned & leveled
  • 1/8 teaspoon active-dry or instant yeast
  • 1/2 cup (120ml) room-temperature water (about 70°F / 21°C)

For the Dough

  • 1 teaspoon (3g) active-dry or instant yeast
  • 1 cup (240ml) warm water (about 100–110°F / 38–43°C)
  • 2 1/2 cups (325g) bread flour, spooned & leveled, plus more as needed
  • 1 1/2 teaspoons (8g) table salt
  • Olive oil, as needed for coating hands and spatula

Instructions

  1. Make the biga/preferment: In a large bowl, whisk together bread flour and yeast. Add room-temperature water and mix with a silicone spatula until combined. Cover tightly with plastic wrap and rest at room temperature for 8 to 24 hours.
  2. Prepare the dough: In a large bowl or stand mixer bowl fitted with dough hook, whisk yeast into warm water and let sit 5-10 minutes until dissolved. Add biga, flour, and salt. Mix gently with spatula or mixer on medium until all flour is moistened and dough is uniform. The dough will be sticky and wet; if needed, grease hands with olive oil to knead lightly.
  3. 1st rest: Cover dough and rest for 30 minutes at room temperature.
  4. First stretch-and-fold: Visualize a clock on dough surface; lift dough at 12 o’clock and stretch it over to 6 o’clock, folding down. Turn bowl 90 degrees and repeat, completing 8 folds total (2 full rotations). Cover and rest 30 minutes.
  5. Repeat stretch-and-folds: Repeat the stretch-and-fold three more times (total 4), with 30 minutes rest between each. After the 4th, cover and refrigerate for 1 to 24 hours.
  6. Shape the loaves or rolls: Generously flour a work surface. With oiled hands or spatula, scrape dough onto surface and flour top. Stretch gently into a rough 10×7 inch rectangle. For rolls, cut into eight roughly equal pieces (~2.5×3.5 inches). For loaves, cut dough in half to form two 5×7 inch rectangles.
  7. Transfer to baking sheet: Lightly flour parchment paper on a baking sheet. Using floured hands and scraper, lift dough pieces carefully onto parchment, spaced about 2 inches apart. Gently reshape if needed, keeping rustic appearance.
  8. Proof before baking: Lightly dust dough tops with flour. Cover loosely with kitchen towel or parchment, letting rest at room temperature for 1 hour.
  9. Preheat oven: Position oven racks: one at very bottom, one in middle. Place a flat or rimmed baking sheet on middle rack and preheat oven to 450°F (232°C) for about 1 hour to fully heat the baking surface.
  10. Prepare steaming setup: Scatter several cups of ice cubes in a shallow metal roasting pan, cast iron skillet, or rimmed baking sheet (not glass).
  11. Bake the bread: Uncover the dough and optionally spritz lightly with water to enhance crust. Quickly slide the parchment with proofed dough onto the preheated baking sheet on middle rack. Immediately place ice cube pan on the bottom rack and close the oven door to trap steam.
  12. Bake and check doneness: Bake for 20–22 minutes or longer (up to 25 mins) until golden brown. Tap bread bottom; hollow sound indicates done. For accuracy, internal temperature should be 205°F to 210°F (96°C to 99°C).
  13. Cool before slicing: Remove bread from oven and cool on a wire rack for at least 45 minutes before slicing to prevent gummy texture.
  14. Storage: Store leftovers loosely covered at room temperature for up to 5 days or refrigerated up to 1 week.

Notes

  • Using olive oil on hands and spatula prevents dough from sticking excessively during mixing and folding.
  • Biga preferment enhances flavor and improves texture; longer resting times (up to 24 hours) are acceptable.
  • Wet and sticky dough is expected for authentic ciabatta; avoid adding too much flour.
  • Stretch-and-fold technique develops gluten strength without heavy kneading.
  • Steam in the oven from ice cubes helps achieve a crisp crust typical of ciabatta.
  • Allow bread to cool fully before slicing to avoid gummy crumb.
  • You can shape into rolls or loaves depending on preference.
  • Flour surface and tools generously to manage sticky dough easily.
  • Resting and fermenting times are flexible within indicated ranges.

Find it online: https://cheftinaskitchen.com/homemade-ciabatta-bread-recipe/