Description
This authentic ciabatta bread recipe delivers a crisp golden crust, chewy texture, and signature open crumb thanks to a traditional biga preferment and high-hydration dough technique.
Ingredients
Scale
- 1 cup (130g) bread flour
- 1/8 tsp active-dry or instant yeast
- 1/2 cup (120ml) room-temperature water
- 1 tsp active-dry or instant yeast (for dough)
- 1 cup (240ml) warm water
- 2.5 cups (325g) bread flour
- 1.5 tsp salt
- 1 tbsp olive oil
Instructions
- Combine bread flour, yeast, and water to form a thick paste; cover and ferment 12–16 hours.
- Dissolve yeast in warm water, add biga, then mix in flour and salt until a shaggy dough forms.
- Let rest 1 hour, performing stretch-and-folds every 20 minutes.
- Turn dough onto floured surface and divide into 12 portions; gently shape into rectangles.
- Proof 45–60 minutes until slightly puffy.
- Bake at 450°F (230°C) for 15–20 minutes with steam until golden brown.
Notes
For perfect airy holes, avoid adding extra flour—ciabatta dough should remain very wet and sticky.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 0g
- Sodium: 320mg
- Fat: 0.8g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg
Keywords: ciabatta bread, Italian bread, biga ciabatta, homemade ciabatta, artisan bread