Ciabatta Bread Recipe

Ciabatta Bread Recipe

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Ciabatta is an Italian bread known for its airy, open-textured crumb and chewy crust. This recipe requires a long, slow fermentation, which develops complex flavors.  

Ingredients:

  • For the Sponge:
    • 1 cup (140g) strong bread flour
    • 1/4 teaspoon active dry yeast
    • 3/4 cup (180ml) lukewarm water (around 100-105°F)
  • For the Dough:
    • 2 1/2 cups (350g) strong bread flour, plus more for dusting
    • 1 1/4 teaspoons salt
    • 1 teaspoon olive oil
    • 1 1/4 cups (300ml) lukewarm water

Instructions:

1. Make the Sponge:

  • In a medium bowl, whisk together the flour and yeast.
  • Gradually add the lukewarm water, whisking constantly until a smooth batter forms.
  • Cover the bowl with plastic wrap and let it rest at room temperature for 2-3 hours, or until bubbly and doubled in size.

2. Make the Dough:

  • In a large bowl, combine the sponge, 2 1/2 cups flour, salt, and olive oil.
  • Gradually add the lukewarm water, mixing with a wooden spoon or your hands until a shaggy dough forms.
  • Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
  • Place the dough in a lightly oiled bowl, turning to coat.
  • Cover with plastic wrap and let it rise at room temperature for 2-3 hours, or until doubled in size.

3. Shape and Bake:

  • Lightly flour a work surface.
  • Gently deflate the dough and shape it into a rough oval.
  • Place the dough on a piece of parchment paper dusted with flour.
  • Cover loosely with plastic wrap and let it rest for 30 minutes.
  • Preheat the oven to 450°F (230°C) with a baking stone or inverted baking sheet inside.  
  • Score the dough with a sharp knife in a few places to create shallow cuts.
  • Slide the parchment paper with the dough onto the hot baking stone or sheet.
  • Bake for 25-30 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
  • Let the bread cool on a wire rack for at least 30 minutes before slicing and serving.

Tips & Notes:

  • Use high-quality bread flour for best results.
  • Adjust the amount of water slightly depending on the humidity and the flour you’re using.
  • For a more rustic look, score the dough deeply.
  • You can also bake the ciabatta in a Dutch oven for a crispier crust.

Enjoy your homemade Ciabatta!

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