Ciabatta Bread
An unyielding love letter to homemade ciabatta, this recipe creates a crunchy Italian delight with big airy holes and a rustic appearance, perfect for planning meals around.
Ingredients
Dough Preparation
- 50 grams All-Purpose Flour Can be substituted with bread flour for sturdier structure.
- 2 grams Instant Yeast SAF brand recommended for reliability; can use active dry yeast.
- 50 grams Water Must be lukewarm for best sponge development.
Dough Ingredients
- 450 grams Bread Flour Swap with gluten-free flour if desired.
- 12 grams Salt Use kosher or sea salt for best results.
- 360 grams Additional Water Must also be lukewarm.
Instructions
Dough Mixing
- Mix the 50 g flour, 2 g yeast, and 50 g lukewarm water into a thick paste; let it sit until puffed and bubbly on top.
- Stir in the 450 g bread flour, 12 g salt, and 360 g lukewarm water until a shaggy, wet dough forms.
Dough Resting
- Let the dough rest, then perform several rounds of stretch-and-folds, resting between each, until it’s smoother and bouncier.
First Rise
- Allow the dough to rise until doubled and full of visible bubbles.
Shaping
- Gently turn it onto a well-floured surface, divide it into rough rectangles, and carefully transfer to a floured baking sheet.
Second Rise & Baking
- Let the pieces rise again, then bake in a very hot oven until deeply golden with a crisp, crackling crust and hollow sound when tapped.
Notes
Preheat your oven longer than you think. Use wet hands instead of more flour if the dough is sticky. Don’t obsess over shaping; ciabatta does not require perfection.