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Best Crusty Ciabatta Bread Recipe with Biga

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 15 hours 40 minutes
Servings: 12 ciabatta rolls
Course: Bread
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Combine bread flour, yeast, and water to form a thick paste; cover and ferment 12–16 hours.
  2. Dissolve yeast in warm water, add biga, then mix in flour and salt until a shaggy dough forms.
  3. Let rest 1 hour, performing stretch-and-folds every 20 minutes.
  4. Turn dough onto floured surface and divide into 12 portions; gently shape into rectangles.
  5. Proof 45–60 minutes until slightly puffy.
  6. 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.