This is a ciabatta recipe. It will produce a loaf with a crisp crust. The inside will have large, irregular holes.
Follow these instructions for a successful result. The process requires time but is not complex. This guide will provide all necessary details.
The Best Ciabatta Recipe
This bread is known for its wet, sticky dough. Do not be alarmed by the dough consistency. It is correct.
The high water content creates the signature open crumb and moist interior. The hot baking temperature creates the crisp crust.
What You’ll Need
This recipe uses standard ingredients. Quality is important for the final product. Use fresh yeast and good flour.
| Ingredient | Amount | Notes |
|---|---|---|
| Bread Flour | 450 grams | High protein |
| Instant Yeast | 1/2 tsp | SAF brand preferred |
| Kosher Salt | 12 grams | Flavor, structure |
| Lukewarm Water | 360 grams | Around 105°F |
Tools Required
- Large mixing bowl
- Digital kitchen scale
- Bench scraper
- Parchment paper
- Baking sheet or stone
- Plastic wrap
- Small oven-safe pan (for water)
Instructions
The process is divided into steps. Follow the timing closely. Patience is part of the recipe.
Step 1: Make the Starter (Poolish)
A poolish is a pre-ferment. It adds flavor to the final bread.
In a medium bowl, mix 50 grams of flour, 50 grams of water, and all the instant yeast. Stir until combined.
Cover the bowl with plastic wrap. Let it sit at room temperature for 3 to 4 hours. It is ready when the surface has many small bubbles.
Step 2: Mix the Dough
Add the remaining 360 grams of water to the poolish. Stir to combine.
Add the remaining 450 grams of bread flour and the salt.
Mix with a spoon or spatula until no dry flour remains. The dough will be very wet and sticky. This is expected.
Step 3: Bulk Fermentation (First Rise)
Cover the bowl with plastic wrap. Let the dough rise for 1.5 to 2 hours.
During this time, you will perform “stretch and folds.” This develops gluten without kneading.
Every 30 minutes, wet your hands and pull one side of the dough up and fold it over the center. Rotate the bowl and repeat three more times.
Step 4: Shape the Loaves
Flour your work surface heavily. Use a bench scraper to gently move the dough from the bowl to the floured surface.
Dust the top of the dough with more flour. Be gentle to keep the air bubbles inside.
Cut the dough into two equal halves. Gently stretch each half into a rough rectangle shape.
Step 5: Final Proof (Second Rise)
Line a baking sheet with parchment paper. Dust the parchment paper with flour.
Carefully transfer the shaped loaves to the baking sheet.
Cover them with a clean kitchen towel. Let them rise for 30 to 45 minutes.
Step 6: Bake the Bread
While the loaves are proofing, preheat your oven to 450°F (232°C). Place an empty metal pan on the bottom rack of the oven.
When ready to bake, place the baking sheet with the loaves on the center rack.
Carefully pour about 1 cup of hot water into the empty pan on the bottom rack. This creates steam. Close the oven door quickly.
Bake for 20 to 25 minutes. The crust should be deep golden brown. The loaf should sound hollow when tapped on the bottom.
Step 7: Cool the Bread
Remove the bread from the oven. Transfer the loaves to a wire cooling rack.
Let them cool for at least 30 minutes before slicing. This allows the crumb to set. Slicing hot bread can make it gummy.
Pro Tips
These tips come from experience. They will help first-time bakers.
- Use a Scale: Baking is precise. Measuring ingredients by weight (grams) is more accurate than by volume (cups).
- Handle Dough Gently: The air bubbles created during fermentation are important. Do not press down on the dough when shaping it.
- Steam is Key: The steam in the oven keeps the crust soft at the beginning of baking. This allows the bread to expand fully. It then evaporates, allowing the crust to become crisp.
- Know Your Flour: Bread flour has more protein than all-purpose flour. This helps create a stronger gluten network to hold the large air pockets.
Substitutions and Variations
You can adjust this recipe. Be aware that changes will affect the result.
| For This | Substitute With | Expected Outcome |
|---|---|---|
| Bread Flour | All-Purpose Flour | Softer crust, less chewy |
| Instant Yeast | Active Dry Yeast | Proof in warm water first |
| Loaves | Rolls | Shorter baking time |
For variations, you can add mix-ins. Add olives, rosemary, or sun-dried tomatoes during the last stretch and fold. Do not add too much, or it will weigh down the dough.
Make-Ahead Tips
You can make the poolish the night before. Let it ferment in the refrigerator for 8 to 12 hours.
The mixed dough can also be refrigerated. After the first 30-minute rise, place the covered bowl in the fridge for up to 24 hours. This develops more flavor. Let it come to room temperature for about an hour before shaping.
Nutritional Information
This is an estimate. Actual values depend on specific ingredients used.
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~150 kcal |
| Carbohydrates | ~30 g |
| Protein | ~5 g |
| Fat | <1 g |
| Sodium | ~300 mg |
Diet-Specific Swaps
- Lower Sodium: Reduce the salt amount. Note that salt affects dough strength and fermentation speed.
- Whole Wheat: Replace up to 30% of the bread flour with whole wheat flour. The bread will be denser.
Meal Pairing Suggestions
Ciabatta is versatile.
- Sandwiches: The sturdy crumb holds up well to fillings.
- Dipping: Serve with olive oil, balsamic vinegar, or soups.
- Croutons: Cube stale bread, toss with oil, and bake until crisp.
Leftovers and Storage
Store ciabatta at room temperature. Do not refrigerate it, as this will make it go stale faster.
Place it in a paper bag or a bread box for 1 to 2 days. The crust will soften. To refresh, bake in a 350°F oven for 5 minutes.
For longer storage, freeze it. Wrap the loaf tightly in plastic wrap and then in foil. It will keep for up to 3 months. Thaw at room temperature.
FAQs
Q1. Why is my dough so wet?
Ans: This is normal for ciabatta. The high hydration (water content) is necessary for the open, airy crumb. Do not add extra flour.
Q2. My bread didn’t get large holes. What went wrong?
Ans: This can happen for a few reasons. The dough may have been handled too roughly, deflating the air bubbles. It could also be under-proofed or the yeast was not active enough.
Q3. Can I use a stand mixer?
Ans: Yes. Use the dough hook attachment to mix the dough on low speed. Be careful not to over-mix. The stretch and fold method is still recommended for gluten development.
Q4. How do I know when the bread is done baking?
Ans: The best way is to check the internal temperature with a digital thermometer. It should be around 200-210°F (93-99°C). A hollow sound when tapped is also a good indicator.
Wrapping Up
This recipe provides a method to create authentic ciabatta. The key points are wet dough, gentle handling, and a hot, steamy oven.
Follow the steps. Pay attention to the details. You will produce a quality loaf of bread.
Make this recipe. Leave a comment about your result. Note any questions you have.
