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Ciabatta Bread Recipe

Ciabatta Bread Recipe

By What’s Baking

Rustic Italian ciabatta bread with its crisp, flour-dusted crust and airy, hole-filled interior delivers exceptional flavor from a slow-fermented, wet dough that creates an unmistakably chewy texture.
Difficulty:
Intermediate
Prep Time:
30 mins (plus 14-18 hours resting)
Cook Time:
25 mins
Serves:
2 loaves (16 slices)
An overhead shot of a freshly baked ciabatta loaf on a rustic wooden board, dusted with flour, with one slice cut to reveal the prized open, honeycomb-like crumb structure. Golden-brown crust with characteristic blisters catches the soft natural morning light streaming through a kitchen window. Scattered around the loaf are a few sprigs of fresh rosemary, a small dish of extra virgin olive oil for dipping, and a vintage linen towel partially visible in the corner. The contrast between the crisp, flour-dusted exterior and the pillowy, hole-filled interior creates visual drama, while the warm tones of the bread against the wooden surface evoke authentic Italian bakery tradition.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong white bread flour</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g instant yeast</li><li class="ingredients-single-item">40ml extra virgin olive oil</li><li class="ingredients-single-item">350-380ml tepid water</li><li class="ingredients-single-item">Extra flour for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Large bowl</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Baking stone or heavy baking sheet</li><li class="equipment-single-item">Spray bottle with water</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making a poolish (pre-ferment) the night before baking. Mix 150g of the bread flour with 150ml of tepid water and a pinch (about 1g) of the yeast in a large bowl. Stir until well combined into a thick batter. Cover with plastic wrap and leave at room temperature for 12-16 hours. This long fermentation develops the complex flavor and helps create the open structure ciabatta is known for.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>The next day, your poolish should be bubbly and have a slightly sour aroma. In the bowl of your stand mixer, combine the remaining 350g flour, 9g salt, and the rest of the yeast. Add the poolish, olive oil, and 200-230ml of tepid water. The exact amount of water will depend on your flour's absorption rate - you want a very wet, sticky dough that barely clears the sides of the bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Mix on low speed for 2 minutes until combined, then increase to medium speed and knead for 8-10 minutes. Unlike traditional bread dough, ciabatta dough won't form a smooth ball - it should remain very wet, sticky and slack. The dough is ready when it's elastic and pulls away from the sides of the bowl slightly, but still looks shiny and wet. Don't add more flour, as this wetness is essential for the signature holes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Generously dust a large bowl with flour. Using a dough scraper, carefully transfer the dough to the bowl. The dough will be very slack and difficult to handle - this is normal. Cover with plastic wrap or a damp kitchen towel and let rise at room temperature for 1 hour.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>After an hour, perform the first fold. With floured hands, gently pull one side of the dough up and fold it over itself. Rotate the bowl 90 degrees and repeat three more times to complete a full set of folds. This folding technique strengthens the gluten network while preserving the air bubbles. Cover again and let rest for another hour.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Repeat the folding process once more, then allow the dough to rise for a final 30 minutes. During this time, preheat your oven to 220°C (425°F) with a baking stone or heavy baking sheet inside.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Generously flour your work surface. With floured hands and a scraper, gently tip the dough onto the surface, being careful not to deflate it. Using the scraper, divide the dough into two equal portions. Handle the dough minimally - your goal is to preserve as many air bubbles as possible.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully shape each portion into a rectangle about 20-25cm long by gently stretching the dough. Don't press down or knead. Transfer the shaped loaves onto a floured piece of parchment paper, maintaining their rectangular shape. Let rest uncovered for 20 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Dust the tops of the loaves with flour. Slide the parchment with the loaves onto the preheated baking stone or sheet. Spray the inside of the oven with water to create steam (this helps develop a crispy crust) and quickly close the door.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 20-25 minutes until the crust is golden brown and the loaves sound hollow when tapped on the bottom. The internal temperature should reach about 93°C (200°F) if you're using a thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Transfer to a wire rack and let cool completely before slicing. This cooling period is crucial as it allows the interior crumb to set properly. Resist the temptation to cut into warm ciabatta, as this can make it gummy.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 135 calories
🥑 Fat: 0.5 g
🧈 Saturated Fat: 0.1 g
🍞 Carbohydrates: 28 g
🍭 Sugar: 0.5 g
🍗 Protein: 4.5 g
🫀 Cholesterol: 0 mg
🧂 Sodium: 295 mg

Chef’s Notes

A few helpful details for making this recipe.

Why is my ciabatta bread dense instead of having large air holes?

Dense ciabatta typically results from insufficient hydration, over-kneading, or deflating the dough during shaping. Ensure your dough is very wet (70-75% hydration), handle it minimally with gentle folding rather than kneading, and maintain as many air bubbles as possible during the shaping process.

What's the purpose of the overnight poolish in Italian bread making?

The poolish pre-ferment develops complex flavours through slow fermentation, enhances dough structure, creates natural leavening power, and contributes to the open, airy crumb structure. This traditional technique also improves shelf life and gives ciabatta its subtle tang and depth of flavour.

How do you achieve the characteristic crispy crust on Italian-style bread?

The crispy crust develops from steam during the initial baking phase combined with high heat. Spray water in the oven when loading the bread, or place a tray of boiling water at the bottom. A preheated baking stone or heavy baking sheet also contributes to rapid heat transfer for optimal crust formation.

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