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Ciabatta Bread Recipe

Easy Homemade Ciabatta Bread

Create authentic Italian ciabatta bread at home with this foolproof recipe. This rustic bread features a perfectly crispy crust and airy interior with beautiful holes throughout. Made with just four simple ingredients and a two-day process, you'll achieve bakery-quality results every time.
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Prep Time 45 minutes
Cook Time 25 minutes
Fermentation Time 1 day
Total Time 1 day 1 hour 10 minutes
Servings: 8 rolls
Course: Bread, Side Dish
Cuisine: Italian
Calories: 233
Ingredients Equipment Method Notes

Ingredients
  

Biga (Preferment)
  • 1 cup bread flour spooned and leveled
  • 1/8 teaspoon active dry yeast
  • 1/2 cup room temperature water about 70°F
Ciabatta Dough
  • 1 teaspoon active dry yeast
  • 1 cup warm water 100-110°F
  • 2 1/2 cups bread flour spooned and leveled, plus more for dusting
  • 1 1/2 teaspoons table salt
  • 2-3 tablespoons olive oil for coating hands and tools
  • 4-6 cups ice cubes for creating steam

Equipment

  • large mixing bowls
  • Kitchen scale (recommended)
  • Bench Scraper
  • Silicone Spatula
  • Baking sheets
  • Parchment paper
  • Clean kitchen towels
  • Instant-Read Thermometer
  • Metal roasting pan for steam

Method
 

  1. Day 1 - Make the Biga: In a large mixing bowl, whisk together 1 cup bread flour and 1/8 teaspoon yeast. Add 1/2 cup room temperature water and mix with a silicone spatula until combined. Cover tightly with plastic wrap and let rest at room temperature for 8-24 hours.
  2. Day 2 - Make the Dough: In a separate large bowl, whisk together 1 teaspoon yeast and 1 cup warm water. Let sit 5-10 minutes until yeast dissolves. Add the fermented biga, 2 1/2 cups flour, and salt. Mix with a spatula until uniform and sticky. The dough will be very wet - this is normal.
  3. First Rest: Cover the bowl and let dough rest for 30 minutes at room temperature.
  4. Stretch and Fold #1: Oil your hands or spatula. Lift the dough at 12 o'clock and fold it over to 6 o'clock. Turn bowl 90 degrees and repeat. Continue until you've made 8 total folds around the bowl. Cover and rest 30 minutes.
  5. Stretch and Folds #2-4: Repeat the stretch and fold process three more times, resting 30 minutes between each session. After the 4th stretch and fold, cover and refrigerate for at least 1 hour and up to 24 hours.
  6. Shape the Rolls: Generously flour your work surface. Using oiled hands, gently scrape dough onto floured surface. Sprinkle flour on top and gently pat into a 10x7 inch rectangle. Cut into 8 equal pieces using a floured bench scraper.
  7. Transfer and Final Proof: Line parchment paper with flour. Carefully transfer dough pieces to parchment, spacing 2 inches apart. Dust tops with flour and cover with a clean towel. Let rest 1 hour at room temperature.
  8. Preheat Oven: Place a baking sheet on the center rack and preheat oven to 450°F for 1 hour. Position another rack at the bottom for the steam pan.
  9. Create Steam and Bake: Fill a metal roasting pan with ice cubes. Uncover rolls and lightly spray with water. Quickly slide parchment with rolls onto the preheated baking sheet. Place ice pan on bottom rack and close oven door immediately to trap steam.
  10. Bake: Bake for 20-25 minutes until golden brown and hollow-sounding when tapped. Internal temperature should reach 205-210°F. Cool on a wire rack for at least 45 minutes before slicing to prevent gummy texture.

Notes

Make-Ahead Tips: The biga can ferment up to 24 hours, and the completed dough can refrigerate up to 24 hours after the final stretch and fold.
Storage: Store loosely covered at room temperature for up to 5 days. Freeze baked rolls up to 3 months.
Flour Tips: Use bread flour for best results. Don't be shy with flour when handling - this dough is meant to be very sticky.
Variations: Add 2 tsp fresh rosemary and 2 minced garlic cloves with the salt for herb ciabatta.