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How To Make Fresh Homemade Ciabatta Bread

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Ciabatta is a classic Italian bread known for its crispy crust and airy, open crumb. This recipe involves preparing a poolish (preferment), mixing and folding dough, and allowing it to rise and bake into fresh, homemade rolls.

Ingredients

50 grams (about 1/3 cup) all-purpose flour

2 grams (1/2 teaspoon) instant yeast

50 grams (about 1/4 cup) water, lukewarm or room temperature

360 grams (about 1.5 cups) water, lukewarm or room temperature

12 grams (about 2 teaspoons) salt, kosher or sea salt

450 grams (about 3.5 cups) bread flour

Instructions

  1. Make the poolish: In a large bowl, whisk together the 50 grams of flour and the 2 grams of yeast. Add 50 grams of water and stir until combined. Cover with a tea towel and let it sit for 3 to 4 hours until the surface is dimpled with holes.
  2. Make the dough: To the poolish, add the remaining water. Stir in the salt, then add the bread flour, stirring until the mixture forms a very sticky dough. Cover and let sit for 30 minutes.
  3. Stretch and fold: Wet your hands and stretch one side of the dough, folding it into the center. Rotate the bowl a quarter turn and repeat the process. Continue until you’ve completed a full circle. Repeat the process 3 more times at 30-minute intervals for a total of 4 sets of stretches and folds.
  4. Let the dough rise: Transfer the dough to a straight-sided vessel or keep it in the bowl. Cover and let it rise until doubled in size. Deflate the dough by gently pressing down. Return it to the vessel, cover with an airtight lid, and refrigerate for at least 12 hours (up to 48 hours).
  5. Portion and shape the dough: Turn the dough out onto a work surface. Shape the dough into a tight ball, then divide it into two equal portions. Form each portion into a ball.
  6. Proof the dough: Sprinkle flour on your countertop and place the dough balls seam-side up. Sprinkle more flour on top and cover with a tea towel. Let it proof for 2.5 hours. Preheat your oven to 425°F about 20 minutes before proofing is done.
  7. Shape and bake: Line a sheet pan with parchment paper. After proofing, gently flip the dough balls over and stretch each into a rectangular shape. Transfer to the sheet pan and bake for 20-25 minutes, or until golden brown. Allow the ciabatta rolls to cool for 20 to 30 minutes on a cooling rack before slicing.

Notes

  • To store, keep ciabatta bread in a paper bag for up to 2 days. For longer storage, slice and freeze it.
  • If the dough is too sticky, reduce the water slightly.
  • Try adding olives, rosemary, thyme, or garlic for flavor variations.
  • This recipe can be made without a stand mixer, though kneading will be more labor-intensive.
  • Poolish can be skipped, though it adds depth of flavor and texture to the bread.

Nutrition

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