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Homemade Bread Recipes Easy – Perfect Ciabatta Every Time

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.
Prep Time:25 minutes
Resting Time:12 hours
Total Time:12 hours 25 minutes
Cuisine: Italian
Keyword: Ciabatta Bread Recipe, Homemade Ciabatta Bread Recipe
Servings: 8 Ciabatta Rolls

Ingredients

  • For the Preferment Biga:
  • 1 ½ cups 200g bread flour
  • ½ cup 120ml cool water
  • 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.