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Homemade Ciabatta Bread Recipe

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4.3 from 42 reviews

  • Author: Maggie
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. First Rest: Cover the bowl and let the dough rest for 30 minutes at room temperature to allow gluten to relax.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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).
  13. 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.
  14. 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

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