Description
Bake authentic Italian ciabatta bread at home with this step-by-step recipe. Crispy crust, airy crumb, and a rustic flavor perfect for sandwiches, soups, or dipping in olive oil.
Ingredients
For the Biga (prepared the night before):
1 cup (240 ml) lukewarm water
1 cup (120 g) bread flour
¼ teaspoon instant yeast
For the Dough:
All of the prepared biga
2 ½ cups (300 g) bread flour
1 ½ teaspoons salt
1 teaspoon sugar
¾ teaspoon instant yeast
¾ cup (180 ml) lukewarm water
2 tablespoons olive oil
Instructions
Prepare the Biga: Mix water, flour, and yeast in a bowl until sticky dough forms. Cover and let sit 12–16 hours until bubbly.
Mix Dough: In a large bowl, combine flour, salt, sugar, and yeast. Add biga, water, and olive oil. Mix into a shaggy dough.
Knead: On a floured surface, stretch and fold dough for 8–10 minutes until smooth and elastic.
First Rise: Place dough in an oiled bowl, cover, and let rise 1–2 hours until doubled.
Shape Loaves: Gently divide dough into two rectangles. Fold sides inward, keeping a rustic shape.
Second Rise: Place on floured parchment. Cover and rise 45–60 minutes.
Bake: Preheat oven to 450°F (230°C) with a stone or tray. Add an empty pan for steam. Transfer loaves to hot stone, pour water into pan for steam, and bake 20–25 minutes until golden.
Cool: Let bread cool on a rack for 30 minutes before slicing.
Notes
Dough should be sticky and wet—do not add too much flour.
Steam ensures a crisp crust.
Avoid punching down the dough to preserve air pockets.
Bread flour is essential for proper structure.
- Prep Time: 20 minutes (plus 12–16 hours resting)
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (50 g)
- Calories: 120
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: fresh homemade ciabatta bread, Italian ciabatta recipe, artisan bread