There is nothing quite as satisfying as pulling a loaf of warm, crusty bread fresh from the oven, and this Homemade Ciabatta Bread Recipe is guaranteed to become a cherished favorite. It’s wonderfully rustic with a delightfully chewy interior and that perfect crackly crust everyone loves. The process might take some time, but it’s so worth every minute, filling your kitchen with irresistible aromas and rewarding you with fresh bread that tastes miles better than anything store-bought. Whether you’re new to bread baking or looking to perfect your technique, this recipe walks you through every step with warmth and ease.
Ingredients You’ll Need
This recipe calls for a handful of simple yet essential ingredients, each playing a crucial role in achieving the perfect texture and flavor of your ciabatta. Quality starts from the basics, and by using fresh yeast, high-protein bread flour, and just the right amount of salt and water, you’ll be laying the foundation for bread that’s nothing short of spectacular.
- Bread flour (3 and 1/4 cups plus 1 cup)— Provides the gluten structure critical for that chewy, airy crumb.
- Active-dry or instant yeast (1 teaspoon + 1/8 teaspoon)— Powers the fermentation to develop flavorful, well-risen bread.
- Room-temperature water (1/2 cup)— Hydrates the flour in the biga, enabling slow fermentation and enhancing flavor complexity.
- Warm water (1 cup)— Activates the yeast in the dough-making stage to encourage strong rise and desirable texture.
- Table salt (1 and 1/2 teaspoons)— Balances the flavors and controls yeast activity for better crumb and crust.
- Olive oil (as needed)— Helps with handling the sticky dough and adds a subtle richness.
How to Make Homemade Ciabatta Bread Recipe
Step 1: Prepare the Biga (Preferment)
The magic starts on day one with the biga, a simple pre-ferment made by whisking together bread flour and a tiny amount of yeast with room-temperature water. Cover it tightly and let it rest at room temperature for 8 to 24 hours. This slow fermentation develops deep, complex flavors and a lovely open crumb texture you’ll notice when your bread is baked. Trust me, this step is worth the patience.
Step 2: Make the Dough
Once your biga has bubbled and matured, it’s time to bring it all together. Dissolve the yeast in warm water, let it activate for a few minutes, then add the biga, more flour, and salt. Mix gently but thoroughly; the dough will feel wet and shaggy—don’t fight it. The stickiness is exactly what gives ciabatta its signature airy crumb. Greasing your hands lightly with olive oil helps manage the tacky dough without deflating it.
Step 3: First Rest
Cover your dough and let it rest for 30 minutes. This pause lets the flour fully hydrate and the gluten start to relax, making the next steps easier and more effective.
Step 4: Stretch and Fold
Time to build structure by gently stretching and folding the dough. Imagine a clock on top of your dough and stretch the 12 o’clock edge over to 6 o’clock, then turn the bowl and repeat until you’ve completed eight folds total. This creative motion strengthens the gluten without over-kneading. Cover and rest again for 30 minutes.
Step 5: Repeat Stretch and Fold and Refrigerate
Repeat the stretch-and-fold process three more times, resting 30 minutes between each one. This slow, deliberate technique ensures your bread develops great texture and rise. After the final fold, cover and refrigerate the dough anywhere from 1 to 24 hours. The cooler temperature slows the yeast, allowing for even more complex flavor to develop.
Step 6: Shape the Dough
Flour your counter liberally and transfer the cold dough gently onto it. Sprinkle more flour on top, then stretch and shape the dough into a rough rectangle about 10 by 7 inches. Decide if you’re making rolls or loaves, then cut accordingly with a floured bench scraper. Transfer the dough pieces carefully to a floured piece of parchment paper, keeping them at least two inches apart. Don’t worry about being perfectly neat—ciabatta’s charm is in its rustic look.
Step 7: Proof Before Baking
Sprinkle a light dusting of flour over the dough, cover with a clean towel or parchment, and let it rise at room temperature for 1 hour. Meanwhile, preheat your oven to 450°F and prepare your baking setup: place one rack low and one in the center, and preheat a baking sheet on the middle rack. You’ll also want a pan ready for ice cubes to create steam for a crust that’s crispy and golden.
Step 8: Bake to Perfection
When ready, add ice cubes to your roasting pan to generate steam inside the oven. Quickly slide the parchment with dough onto the hot baking sheet and place it in the oven. Bake for about 20 to 22 minutes, or up to 25 minutes for a deeper crust color. Your bread will sound hollow when tapped and reach an internal temperature of about 205 to 210°F. Patience is key: let your bread cool for at least 45 minutes before slicing to avoid gummy texture inside.
How to Serve Homemade Ciabatta Bread Recipe
Garnishes
Fresh ciabatta shines on its own, but adding garnishes like a drizzle of high-quality olive oil or a sprinkle of flaky sea salt can elevate it to gourmet status. Fresh herb-infused olive oil or a brush of garlic butter right after baking adds a wonderful aroma and richness that’s hard to beat.
Side Dishes
This bread pairs beautifully with vibrant soups, stews, or salads. Its sturdy crust and open crumb soak up brothy delights, making it the perfect companion to a rich tomato basil soup or a fresh Mediterranean salad. It’s equally at home alongside a plate of cheeses, cold cuts, or a warm bowl of olive tapenade.
Creative Ways to Present
Slice your ciabatta thickly for rustic sandwiches layered with fresh mozzarella, tomatoes, and basil, ideal for summer entertaining. Or cube it to toss into a panzanella salad for a delightful crunch. Toasted slices topped with smashed avocado or whipped ricotta with lemon zest make effortless yet impressive snacks or appetizers.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your homemade ciabatta adventure, simply store them loosely covered at room temperature for up to 5 days. This bread stays fresh and chewy but be sure to keep it away from direct sunlight or humidity to maintain its lovely texture.
Freezing
Ciabatta freezes beautifully. Once fully cooled, slice or keep whole, then wrap tightly in plastic wrap and foil or use an airtight freezer bag. For best flavor and texture, consume frozen bread within 2 to 3 months. When you’re ready, thaw at room temperature and prepare to enjoy as if freshly baked.
Reheating
To bring your ciabatta back to life, sprinkle it lightly with water and warm in a 350°F oven for about 10 minutes. This helps restore the crust’s crunch and warms the chewy crumb without drying it out. A toaster oven or cast-iron skillet can also do the trick for slices.
FAQs
Do I need a stand mixer to make this Homemade Ciabatta Bread Recipe?
Not at all! While a stand mixer with a dough hook makes mixing easier, you can absolutely mix and knead this dough by hand. Just be prepared for a sticky, wet dough and use olive oil on your hands to manage it during kneading.
Why is the dough so sticky? Is this normal?
Yes, a wet and sticky dough is a hallmark of authentic ciabatta. The high hydration is what creates the open airy crumb and chewy texture. Resist the urge to add too much extra flour—it will change the texture and result in a denser bread.
How long does the proofing take?
Your dough will rest multiple times throughout the process. The biga takes 8 to 24 hours, and after mixing, there are several 30-minute rests plus a final 1-hour proof before baking. This slow approach develops flavor and structure, so patience yields the best results.
Can I make this bread without the biga?
The biga is key to the depth of flavor and texture in this recipe. Skipping it will give you bread, but it won’t have the same complex taste or airy crumb. If short on time, you can explore faster recipes, but for classic ciabatta, the preferment is essential.
How do I know when the bread is done baking?
Look for a deep golden crust and tap the bottom of your loaf—it should sound hollow. Using an instant-read thermometer is foolproof: the internal temperature should be between 205 and 210°F. Overbaking slightly can actually enhance crust color and crispness.
Final Thoughts
Baking bread from scratch is such a joyful, rewarding experience, and this Homemade Ciabatta Bread Recipe offers a wonderful introduction to artisan baking while delivering delicious results that will impress family and friends. Give yourself the gift of fresh, fragrant bread—once you taste this, you might never look back. Happy baking!
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Homemade Ciabatta Bread Recipe
- Total Time: 14 hours 10 minutes (including biga fermentation and proofing)
- Yield: 8 rolls or 2 loaves
Description
This Homemade Ciabatta Bread recipe delivers an authentically rustic Italian loaf with a crisp crust and an airy, chewy interior. Utilizing a traditional biga preferment and gentle stretch-and-fold technique, this bread is perfect for sandwich making or enjoying alongside your favorite Italian dishes. The slow fermentation and steam-bake method result in a deep golden crust and distinctive open crumb characteristic of classic ciabatta.
Ingredients
For the Biga (Preferment)
- 1 cup (130g) bread flour, spooned & leveled
- 1/8 teaspoon active-dry or instant yeast
- 1/2 cup (120g/ml) room-temperature water (about 70°F / 21°C)
For the Dough
- 1 teaspoon (3g) active-dry or instant yeast
- 1 cup (240g/ml) warm water (about 100–110°F / 38–43°C)
- 2 and 1/2 cups (325g) bread flour, spooned & leveled, plus more as needed
- 1 and 1/2 teaspoons (8g) table salt
- Olive oil, as needed for coating hands and spatula
Instructions
- Make the Biga (Preferment): In a large mixing bowl, whisk together bread flour and yeast. Add room-temperature water and mix with a silicone spatula until combined. Cover the bowl tightly with plastic wrap and let rest at room temperature for 8 to 24 hours to develop flavor and gluten.
- Activate Yeast for Dough: On day two, in a separate large bowl or stand mixer bowl fitted with a dough hook, whisk yeast with warm water. Let sit for 5 to 10 minutes until the yeast dissolves and becomes frothy.
- Mix Dough: Add biga, bread flour, and salt to the yeast-water mixture. Use a silicone spatula, wooden spoon, or the dough hook on medium speed to combine until all flour is moistened and the dough forms a uniform texture. The dough will be wet and sticky, which is normal. Lightly grease hands with olive oil if needed to gently knead the dough together in the bowl.
- First Rest: Cover the bowl and let the dough rest for 30 minutes at room temperature to allow gluten to relax.
- First Stretch-and-Fold: Visualize a clock face. Lift the dough at 12 o’clock with greased hands or spatula, stretch upward gently, and fold it toward the opposite side (6 o’clock). Turn the bowl 90 degrees and repeat until you have completed eight folds total (two rounds). Cover and rest for another 30 minutes.
- Repeat Stretch-and-Folds: Perform three additional rounds of stretch-and-fold, allowing the dough to rest 30 minutes between each. After the fourth stretch-and-fold, cover the dough and refrigerate for at least one hour and up to 24 hours to develop flavor and texture.
- Shape the Dough: Generously flour your counter and gently scrape the dough onto it. Sprinkle flour on top and gently stretch the dough into a rough 10×7 inch rectangle. For rolls, cut into 8 equal pieces (approx 2.5×3.5 inches each). For loaves, split dough in half to form two rectangles. Use a floured bench scraper to cut without deflating the dough.
- Transfer for Proofing: Lightly flour parchment paper and transfer dough pieces carefully to it, spacing them at least 2 inches apart. Gently reshape if needed while maintaining an airy texture.
- Proof Before Baking: Sprinkle a light dusting of flour on the dough, cover lightly with a clean kitchen towel or parchment, and let rest at room temperature for 1 hour until slightly puffed.
- Prepare Oven and Steam: Place one oven rack at the bottom and another in the center. Place a flat baking sheet on the center rack. Preheat oven to 450°F (232°C) and allow the baking sheet and oven to heat for about an hour. Fill a shallow metal roasting pan or cast-iron skillet with several cups of ice cubes; this will create steam during baking.
- Transfer and Bake: Uncover the proofed dough and optionally spray or flick lightly with water for extra crusty texture. Remove the preheated baking sheet from the oven, slide the parchment with dough directly onto it, then place it back in the center rack. Immediately place the pan with ice cubes on the bottom rack and close the oven door quickly to trap steam.
- Bake the Bread: Bake for 20 to 22 minutes, or up to 25 minutes for a deeper golden crust. The bread is done when it sounds hollow when tapped or an instant-read thermometer inserted in the center registers between 205°F (96°C) and 210°F (99°C).
- Cool Before Slicing: Remove bread or rolls from the oven and let cool on a rack for at least 45 minutes to prevent gummy texture before slicing.
- Storage: Store leftover bread loosely covered at room temperature for up to 5 days or refrigerate for up to 1 week.
Notes
- The biga preferment develops flavor and improves texture with an extended fermentation time.
- The dough is purposely wet and sticky, which helps achieve an open crumb inside.
- Stretch-and-fold technique strengthens gluten without heavy kneading.
- Use a bench scraper and floured hands to handle sticky dough gently to preserve air pockets.
- Steam in the oven from ice cubes creates a crispier crust characteristic of ciabatta bread.
- Allow bread to cool fully before slicing to avoid gummy texture inside.
- Optional water misting before baking enhances crust crispness.
- For best results, use bread flour for ideal gluten content.
- Timings for fermentation and refrigeration can vary; the dough can be refrigerated up to 24 hours after stretch-and-folds for flexibility.
- Prep Time: 30 minutes (excluding biga fermentation)
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
