CIABATTA: How to Make The Famous Italian Bread

Ciabatta Bread is a very versatile type of bread that is quick to prepare because it does not require forming.

With this recipe, thanks to the addition of very little yeast, you can get a very digestible, tasty and light bread.

Why You’ll Love This Recipe

• Minimal Shaping: No complicated techniques required.
• Perfect Texture: A light, airy crumb and crisp crust.
• Digestible: Made with a long fermentation for better flavor and digestibility.

Cooking Time

• Preparation Time: 30 minutes
• Fermentation Time: 12 hours for biga, 3.5 hours for dough
• Baking Time: 25–30 minutes
• Total Time: ~16 hours
• Makes: Two 5 x 10-inch loaves

Ingredients

For the Biga (Starter):

• 1 cup bread flour
• 1/2 teaspoon sugar
• 1/2 teaspoon instant active dry yeast
• 2/3 cup warm spring water (100°F/38°C)

For the Dough:

• 3 cups bread flour
• 1/2 teaspoon instant active dry yeast
• 2 teaspoons instant dry nonfat milk
• 1 1/2 teaspoons salt
• 1 1/4 cups warm spring water (100°F/38°C)

Step-by-Step Method

1. Prepare the Biga (the day before baking):

1. Combine bread flour, sugar, yeast, and warm water in a medium bowl. Stir until smooth.
2. Cover the bowl with a clean, damp kitchen towel and let the mixture ferment in a warm, draft-free place overnight.
3. The biga will be bubbly and light by morning, ready to impart flavor and texture to the dough.

2. Prepare the Dough:

1. In a large bowl or food processor fitted with a metal blade, stir together the bread flour, yeast, dry milk, and salt.
2. Add the prepared biga and warm water. Mix with a wooden spoon or process until a wet, sticky dough forms.
3. Beat the dough by hand for 5 minutes or process for 45 seconds until it becomes springy and elastic.
4. Scrape down the sides of the bowl, cover with a clean, damp towel, and let rise in a warm, draft-free place until trebled in size, about 3 hours.

3. Shape the Loaves:

1. Generously sprinkle a work surface with flour. Without punching down, turn the dough out onto the floured surface.
2. Sprinkle the dough and your hands with flour and gently press the dough into a 6- by 6-inch rectangle.
3. Divide the dough into two equal halves. Cover the pieces with a damp towel and let rest for 30 minutes.
4. Using floured hands, gently stretch each piece into a 5- by 10-inch rectangle. Tuck the edges under slightly to plump the loaves.
5. Place the loaves on a cornmeal-dusted baker’s peel or baking sheet. Cover with a damp towel and let rise for another 30 minutes.

4. Bake the Loaves:

1. Preheat the oven to 425°F (220°C) for at least 30 minutes, placing a baking stone on the lower rack to heat thoroughly.
2. Using a quick shoveling motion, slide the loaves from the peel or baking sheet onto the hot baking stone.
3. Mist the inside of the oven with 3–4 sprays of water to create steam, which helps form a crisp crust.
4. Bake for 25–30 minutes, or until the loaves are golden brown.
5. Cool the bread on a wire rack before slicing.

Tips for Success

• Consistency: The dough will be very wet and sticky—this is normal for ciabatta.
• Steam: Spraying water into the oven is key for a perfect crust.
• Resting Time: Don’t rush the fermentation; the long rise develops flavor and texture.

Nutritional Facts (Per Slice)

Storage Suggestions

• Room Temperature: Store in a paper bag for up to 2 days.
• Freezing: Wrap in plastic wrap and freeze for up to 2 months. Defrost at room temperature.

Enjoy Homemade Ciabatta

Serve your Ciabatta Bread warm with olive oil and balsamic vinegar, or use it for your favorite sandwiches. This homemade recipe delivers the perfect balance of airy crumb and crispy crust every time! 🥖✨

Ciabatta Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Baking Time 30 minutes mins

Total Time 1 hour hr

Calories 120 kcal

Ingredients

  

For the Biga (Starter):

• 1 cup bread flour
• 1/2 teaspoon sugar
• 1/2 teaspoon instant active dry yeast
• 2/3 cup warm spring water 100°F/38°C

For the Dough:

• 3 cups bread flour
• 1/2 teaspoon instant active dry yeast
• 2 teaspoons instant dry nonfat milk
• 1 1/2 teaspoons salt
• 1 1/4 cups warm spring water 100°F/38°C

Instructions

 

Prepare the Biga (the day before baking):

• Combine bread flour, sugar, yeast, and warm water in a medium bowl. Stir until smooth.
• Cover the bowl with a clean, damp kitchen towel and let the mixture ferment in a warm, draft-free place overnight.
• The biga will be bubbly and light by morning, ready to impart flavor and texture to the dough.

Prepare the Dough:

• In a large bowl or food processor fitted with a metal blade, stir together the bread flour, yeast, dry milk, and salt.
• Add the prepared biga and warm water. Mix with a wooden spoon or process until a wet, sticky dough forms.
• Beat the dough by hand for 5 minutes or process for 45 seconds until it becomes springy and elastic.
• Scrape down the sides of the bowl, cover with a clean, damp towel, and let rise in a warm, draft-free place until trebled in size, about 3 hours.

Shape the Loaves:

• Generously sprinkle a work surface with flour. Without punching down, turn the dough out onto the floured surface.
• Sprinkle the dough and your hands with flour and gently press the dough into a 6- by 6-inch rectangle.
• Divide the dough into two equal halves. Cover the pieces with a damp towel and let rest for 30 minutes.
• Using floured hands, gently stretch each piece into a 5- by 10-inch rectangle. Tuck the edges under slightly to plump the loaves.
• Place the loaves on a cornmeal-dusted baker’s peel or baking sheet. Cover with a damp towel and let rise for another 30 minutes.

Bake the Loaves:

• Preheat the oven to 425°F (220°C) for at least 30 minutes, placing a baking stone on the lower rack to heat thoroughly.
• Using a quick shoveling motion, slide the loaves from the peel or baking sheet onto the hot baking stone.
• Mist the inside of the oven with 3–4 sprays of water to create steam, which helps form a crisp crust.
• Bake for 25–30 minutes, or until the loaves are golden brown.
• Cool the bread on a wire rack before slicing.

Notes

Makes: Two 5 x 10-inch loaves