Ciabatta bread

Ciabatta Bread is a rustic Italian loaf famous for its chewy crust, light and airy crumb, and irresistible flavor. Originating from Veneto in the 1980s, its name means “slipper” in Italian, inspired by the bread’s elongated, flat shape. Made with a high-hydration dough and a slow fermentation process, ciabatta develops a soft, open texture perfect for soaking up olive oil, soups, or sandwich fillings. Whether served warm from the oven or toasted the next day, this artisan-style bread brings the authentic taste of Italy right to your kitchen.

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Ingredients

For the starter (biga):

• 2 cups (250g) bread flour
• 1 cup (240ml) water (room temperature)
• 1/4 teaspoon instant yeast

For the dough:

• All the prepared biga
• 2 cups (250g) bread flour
• 3/4 cup (180ml) water (warm, around 25°C)
• 1 1/2 teaspoons salt
• 1/2 teaspoon instant yeast
• 1 tablespoon olive oil (optional, for a softer crumb)

Step 1 – Make the biga (the night before)

1. In a bowl, mix the flour, water, and yeast until well combined.
2. Cover with plastic wrap and let it rest 12–18 hours at room temperature. The mixture will be bubbly and have a pleasant yeasty aroma.

Step 2 – Make the dough

1. In a large mixing bowl, combine the biga, flour, warm water, salt, and yeast.
2. Mix until sticky and shaggy — ciabatta dough is very wet, so don’t add extra flour.
3. Knead using the stretch-and-fold method: every 30 minutes for 2 hours, gently pull the dough from one side, fold it over, and rotate the bowl. This builds gluten without overworking.

Step 3 – First rise

• Cover the bowl and let the dough rise for 1–2 hours, or until doubled in size.

Step 4 – Shape the loaves

1. Generously flour your work surface.
2. Gently turn the dough out, trying not to deflate it.
3. Divide into 2 rectangles, then carefully stretch each into a loaf shape without pressing out the air.

Step 5 – Second rise

• Place loaves on parchment paper, cover with a towel, and let them rest for 30–45 minutes.

Step 6 – Bake

1. Preheat your oven to 220°C (425°F) with a baking stone or inverted tray inside.
2. Slide the parchment with the loaves onto the hot stone/tray.
3. Bake for 20–25 minutes until golden brown with a crisp crust.
4. Cool on a wire rack before slicing.

💡 Tips for perfect ciabatta:

• The dough will be sticky — resist adding flour. This high hydration is what gives it big, airy holes.
• Steam in the first 10 minutes (spray water into the oven or place a pan of hot water inside) for a crisp crust.
• Biga develops flavor — don’t skip the overnight step.