Homemade Ciabatta Bread Recipe
This easy homemade ciabatta bread recipe creates a crispy, golden crust with a soft, chewy, and airy interior. Perfect for sandwiches, dipping, or to enjoy warm with olive oil and balsamic vinegar.
Ingredients
- For the Preferment Biga:
- 1 ½ cups 200g bread flour
- ½ cup 120ml cool water
- ⅛ teaspoon yeast
- For the Ciabatta Dough:
- All of the biga prepared the day before
- 2 cups 250g bread flour
- ¾ cup 180ml warm water
- 1 ½ teaspoons salt
- ¼ teaspoon yeast
Instructions
- Make the Biga (Day 1):
- In a bowl, mix flour, water, and yeast until combined.
- Cover and let sit at room temperature for 12–24 hours until bubbly and slightly domed.
- Prepare the Dough (Day 2):
- Mix biga, flour, yeast, warm water, and salt in a large bowl.
- Stir until a sticky dough forms (don’t knead).
- Cover and let rest for 30 minutes.
- Stretch and Fold:
- Gently stretch and fold the dough every 30 minutes, repeating four times.
- Cover and refrigerate for 1 hour to improve structure.
- Shaping the Ciabatta:
- Turn dough onto a floured surface.
- Shape into a 10x7-inch rectangle without deflating air pockets.
- Cut into 2 loaves or 8 rolls.
- Place onto parchment paper and let rest for 1 hour.
- Baking:
- Preheat oven to 450°F (232°C). Place a tray of ice cubes or water in the oven for steam.
- Bake for 20–25 minutes until golden brown.
- Cool for 45 minutes before slicing.
Notes
- For extra flavor, extend the biga fermentation to 24 hours.
- Steam helps create a crispier crust, so don’t skip the tray of ice cubes.
- Store at room temperature for 2 days or freeze for up to 3 months.
- Perfect for sandwiches, dipping in olive oil, or making garlic bread.