Ciabatta Bread

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This classic Italian ciabatta bread recipe uses a long ferment (biga) to develop a chewy, airy crumb and crisp crust. Made with just bread flour, yeast, salt, and water, it’s a rewarding two-day process producing bakery-quality rolls or loaves. Perfect for sandwiches, sides, or dipping, this bread combines rustic charm with simple ingredients.

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Prep Time 13

Cook Time 25

Total Time 13 25

Course bread, Side Dish, Snack

Cuisine Artisan Baking, Italian

Servings 8 rolls

Equipment

1 Large Mixing Bowl (for preferment and dough)
1 stand mixer with dough hook (optional but recommended)
1 Silicone Spatula or Wooden Spoon (for mixing)
1 Bench Scraper (for shaping and cutting dough)
Baking Sheets or Parchment-lined Baking Surface (for baking)
Instant-Read Thermometer (to test bread doneness)
Cooling Rack (for bread cooling)

Ingredients

For the Preferment (Biga)

130 grams bread flour approximately 1 cup, lightly spooned
⅛ teaspoon active dry or instant yeast
120 milliliters room temperature water about 70°F / 21°C

For the Dough

1 teaspoon active dry or instant yeast
240 milliliters warm water around 100–110°F / 38–43°C
325 grams bread flour about 2 ½ cups, lightly spooned, plus extra for dusting
1 ½ teaspoons fine table salt
Olive oil for coating hands and utensils

Instructions

Prepare the Preferment (Biga): In a large mixing bowl, combine the bread flour and yeast. Pour in the room temperature water and stir with a flexible spatula until all flour is hydrated and the mixture forms a thick, sticky batter.
Cover the bowl tightly with plastic wrap or a reusable cover and leave it to ferment at room temperature for 8 to 24 hours. This slow fermentation will develop flavor and improve dough texture.
Activate the Yeast for the Dough: In a clean large bowl or the stand mixer bowl, sprinkle the yeast over the warm water. Let it sit undisturbed for 5 to 10 minutes until it becomes foamy and active, signaling the yeast is ready to work.
Combine Dough Ingredients: Add the preferment (biga) to the activated yeast mixture. Sprinkle in the bread flour and salt.
Using a silicone spatula or wooden spoon, gently mix until the dough comes together into a shaggy, uneven mass with no dry flour patches.
If you’re using a stand mixer, fit it with a dough hook and mix on medium speed until uniform. The dough will be very sticky—that’s expected for ciabatta.
Rest and Begin Stretch-and-Fold: Cover the bowl with plastic wrap or a towel and let the dough rest at room temperature for 30 minutes. After resting, perform the first stretch-and-fold: lightly oil your hands and the edge of a spatula.
Visualize the dough as a clock face, lift the dough at 12 o’clock, stretch it gently upward, then fold it down over the center.
Turn the bowl 90 degrees and repeat until you’ve folded the dough eight times in total (two full rotations). Cover and rest for another 30 minutes.
Repeat Stretch-and-Folds: Repeat the stretch-and-fold process three more times, allowing the dough to rest for 30 minutes between each set.
This technique strengthens the gluten while handling the wet dough gently.
After the fourth stretch-and-fold, cover the bowl and refrigerate the dough for at least one hour, or up to 24 hours, to develop flavor and improve texture.
Shape the Dough: Generously dust your work surface with flour. Lightly oil your hands or a spatula, then gently scrape the dough onto the floured surface.
Sprinkle flour over the dough as well to keep it manageable. Carefully stretch the dough into a rough rectangle approximately 10 by 7 inches.
For rolls: Using a floured bench scraper or knife, cut the dough into 8 roughly equal pieces (about 2.5 by 3.5 inches each).
For loaves: Cut the dough into two equal rectangles (roughly 5 by 7 inches each).
Lift each piece carefully with floured hands and place on a parchment-lined tray, spacing them at least 2 inches apart to allow for expansion. If the dough loses shape, gently reshape without pressing too hard.
Final Proof: Lightly dust the dough pieces with flour and cover loosely with a clean kitchen towel or parchment paper. Leave to proof at room temperature for 1 hour, until puffy and slightly risen.
Preheat Oven and Prepare Steam: Position one oven rack at the bottom and one in the middle. Place a baking sheet on the middle rack and preheat the oven to 450°F (232°C) for about 1 hour.
Just before baking, place a shallow metal pan or cast-iron skillet on the bottom rack and fill it with several cups of ice cubes to create steam during baking.
Bake the Bread: Remove the baking sheet from the oven carefully. Slide the parchment with the proofed dough onto the hot baking sheet. Optionally, lightly mist or flick water over the dough surface for extra steam. Quickly place the pan with ice cubes in the oven’s bottom and close the door immediately to trap steam.
Bake for 20–25 minutes, until the crust is deeply golden and the bread sounds hollow when tapped. For accuracy, use an instant-read thermometer to ensure the internal temperature reaches between 205°F and 210°F (96–99°C).
Cool Before Serving: Remove the bread from the oven and transfer to a cooling rack. Allow it to cool completely, about 45 minutes, before slicing to avoid a gummy texture inside.

Notes

Flour Choice: Bread flour is recommended for optimal gluten development and chewy texture. You can substitute with all-purpose flour, but expect a softer crumb and less rise. Avoid whole wheat flour here, as it changes dough behavior significantly.
Yeast Options: Both active dry and instant yeast work well; instant yeast tends to activate faster. No adjustments needed if switching types.
Make Ahead: The preferment can ferment up to 24 hours. After all stretch-and-folds, the dough can be refrigerated up to 24 hours to improve flavor.
Freezing: Fully baked ciabatta freezes well for up to 3 months. Thaw at room temperature before serving.
Flavor Variations: For herb-infused bread, add 2½ tsp fresh chopped rosemary or 1 tsp dried rosemary plus 2 minced garlic cloves when adding salt. Substitute herbs as you like.
Alternative Baking Surfaces: A pizza stone preheated for an hour can replace a baking sheet. Place dough directly on the stone when baking.
Using Sourdough: To incorporate sourdough starter, replace 50g each of flour and water in the dough with 100g active starter. Maintain the yeast amounts to ensure good rise.