An Italian Classic: How to Make Ciabatta Bread

Since I started teaching myself how to bake breads, it just amazes me each and every time, that you can go from a lumpy, gloppy, mass of very few ingredients to a beautiful, crusty, golden loaf of delicious bread. One huge favorite of mine is the trusty ciabatta.

Ciabatta is a relatively modern Italian bread, first developed in the 1980s as a response to the French baguette, it is perfect for sandwiches, dipping in olive oil – or enjoying on its own. The high hydration dough and long fermentation gives it its signature holes and deep flavor, and it is a great home-baking project.

Why You’ll Love This Recipe:

• Authentic Italian Flavor: A traditional ciabatta, this recipe creates a beautifully rustic loaf with a crisp crust and airy interior.
• Perfect for Sandwiches & Dipping: The open crumb structure makes it great for panini, bruschetta, or simply dipping in olive oil.
• Simple Ingredients, Big Flavor: With just a handful of pantry staples, long fermentation develops deep, rich flavor.
• No Kneading Required: Stretch-and-fold technique replaces traditional kneading, which makes it approachable for beginners.
• Flexible Fermentation: The dough can be refrigerated for up to four days, allowing you to bake fresh bread when it suits your schedule.

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Ingredients You’ll Need:

• Unbleached Bread Flour
• Salt
• Instant Yeast
• Chilled Water
• Olive Oil

Equipment You’ll Need:

• Mixing Bowl: Large enough to allow the dough to expand during fermentation.
• Stand Mixer (Optional): Useful for initial mixing, but not required.
• Bowl Scraper or Spatula: Helps handle the sticky dough with minimal mess.
• Pastry Scraper: For shaping the dough without deflating it.
• Baking Stone or Sheet Pan: A baking stone produces a crisper crust, but a sheet pan works as well.
• Parchment Paper: Prevents sticking and makes transferring the dough easier.
• Oven-Safe Shallow Pan: Creates steam, which is crucial for achieving a crisp crust.

Important Cooking Tips:

• Expect a Sticky Dough: Ciabatta dough has high hydration and will feel wet—resist the urge to add extra flour.
• Use Wet Hands: To prevent sticking while handling the dough, dampen your hands before stretching and folding.
• Let the Dough Rest Properly: Resting periods allow gluten to develop naturally, improving texture and structure.
• Don’t Overwork the Dough: Handling it too much will deflate the air pockets, leading to a denser loaf.
• Steam for a Crisp Crust: Pouring hot water into a pan in the oven helps create a crisp, crackly exterior.

Planning Ahead:

• Refrigerate the Dough for Better Flavor: While an overnight rest is ideal, you can refrigerate the dough for up to four days for a deeper, more complex taste.
• Prepare Steam Setup in Advance: Having your baking stone and steam pan preheated ensures the best oven conditions for baking.
• Shaping Takes Practice: Handle the dough gently when forming the loaf to maintain its airy texture.

Storing, Freezing, Reheating:

• Room Temperature: Store in a paper bag or bread box for up to 2 days. Avoid plastic bags, which soften the crust.
• Freezing: Wrap in plastic wrap and freeze for up to 3 months. Thaw at room temperature before reheating.
• Reheating: To restore crispness, warm in a 375°F (190°C) oven for 5-10 minutes.

FAQ:

Q: Why is my ciabatta dough so wet and sticky?
A: High hydration is key to ciabatta’s airy texture. Use a scraper or wet hands to handle the dough instead of adding extra flour.

Q: How can I make ciabatta without a baking stone?
A: A preheated sheet pan works as an alternative. The key is to bake with steam for a crisp crust.

Q: My ciabatta didn’t rise much—what went wrong?
A: Make sure your yeast is fresh, and allow the dough to ferment long enough at room temperature before refrigerating.

Q: Can I make ciabatta with all-purpose flour?
A: Yes, but bread flour is recommended for its higher protein content, which helps create the open crumb structure.

Q: How do I know when my ciabatta is done baking?
A: Tap the bottom—if it sounds hollow, it’s done! The crust should be deep golden brown.

Substitutions and Allergies:

• Gluten-Free Alternative: A high-hydration gluten-free flour blend is required, but results will vary.
• Oil-Free Version: Omit olive oil; the bread will still develop a good texture but may be slightly chewier.
• Whole Wheat Variation: Substitute up to 30% whole wheat flour for a nuttier, denser ciabatta.

Beverage Pairings:

• Chianti or Sangiovese: A bold Italian red wine that complements the rustic flavor.
• Espresso or Cappuccino: Classic pairings, perfect for an Italian-style breakfast with ciabatta and jam.

Step-by-Step Guide to Making Ciabatta at Home

Step 1: Prepare the Dough

• In a large mixing bowl, combine the bread flour, salt, yeast, and water.
• If using a stand mixer, mix on low speed with the paddle attachment for 1 minute. If mixing by hand, use a large spoon and stir until just combined. The dough will be very sticky and wet.
• Let the dough rest for 5 minutes to allow the flour to fully absorb the water.

Step 2: Strengthen the Dough

• Drizzle the olive oil over the dough and mix again for about 1 minute on medium-low speed (or stir with a wet spoon if mixing by hand). The dough should become slightly smoother but remain soft and sticky.
• Transfer the dough to a lightly oiled bowl using a wet spatula or bowl scraper. Cover with plastic wrap and let rest for 10 minutes.

Step 3: Stretch and Fold the Dough

• Lightly oil a work surface and place the dough onto it.
• Using wet or oiled hands, gently stretch the front end of the dough outward and fold it back over the center. Repeat this process from the back and both sides.
• Flip the dough over and form it into a soft ball.
• Place it back in the bowl, cover, and let sit for 10 minutes.
• Repeat this stretch-and-fold process three more times at 10-minute intervals.

Step 4: Overnight Fermentation

• Cover the bowl tightly and refrigerate overnight, or for up to 4 days.
• The dough will rise significantly in the fridge, developing flavor and texture.

Step 5: Preparing for Baking

• Remove the dough from the refrigerator 3 hours before baking to allow it to reach room temperature.
• After about 1 hour, line a baking sheet with parchment paper and dust it generously with flour.
• Transfer the dough gently onto a floured work surface, avoiding deflating it.
• Using a pastry scraper or hands, gently shape the dough into a rough 9-inch square while handling it as little as possible.

Step 6: Preheat the Oven

• 45 minutes before baking, preheat the oven to 550°F (288°C) or as high as it will go.
• If using a baking stone, place it inside the oven to heat up.
• Prepare a shallow pan for steaming by placing it in the bottom rack of the oven.

Step 7: Baking the Ciabatta

• Slide the parchment paper and dough onto the hot baking stone (or place the baking sheet directly into the oven).
• Pour 1 cup of hot water into the steam pan below to create steam.
• Lower the oven temperature to 450°F (232°C) and bake for 12 minutes.
• Rotate the bread and continue baking for 15-20 minutes, or until the crust is deeply golden brown.
• Remove from the oven and let cool on a wire rack before slicing.

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How to Make Ciabatta Bread: Authentic Italian Recipe

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5 from 8 reviews

• Author: Sarah Kenney
• Total Time: 60 mins plus overnight fermentation
• Yield: 1 large or 2 smaller loaves 1x

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Description

Originating in the 1980s as an Italian response to French baguettes, this rustic loaf is perfect for sandwiches, dipping in olive oil, or enjoying on its own.

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Ingredients

Units USM Scale 1x2x3x

4 1/2 cups (540g) unbleached bread flour

1 3/4 teaspoons salt

1 1/4 teaspoons instant yeast

2 cups (475ml) chilled water (about 55°F or 13°C)

1 tablespoon olive oil

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Instructions

Step 1: Prepare the Dough

• In a large mixing bowl, combine the bread flour, salt, yeast, and water.
• If using a stand mixer, mix on low speed with the paddle attachment for 1 minute. If mixing by hand, use a large spoon and stir until just combined. The dough will be very sticky and wet.
• Let the dough rest for 5 minutes to allow the flour to fully absorb the water.

Step 2: Strengthen the Dough

• Drizzle the olive oil over the dough and mix again for about 1 minute on medium-low speed (or stir with a wet spoon if mixing by hand). The dough should become slightly smoother but remain soft and sticky.
• Transfer the dough to a lightly oiled bowl using a wet spatula or bowl scraper. Cover with plastic wrap and let rest for 10 minutes.

Step 3: Stretch and Fold the Dough

• Lightly oil a work surface and place the dough onto it.
• Using wet or oiled hands, gently stretch the front end of the dough outward and fold it back over the center. Repeat this process from the back and both sides.
• Flip the dough over and form it into a soft ball.
• Place it back in the bowl, cover, and let sit for 10 minutes.
• Repeat this stretch-and-fold process three more times at 10-minute intervals.

Step 4: Overnight Fermentation

• Cover the bowl tightly and refrigerate overnight, or for up to 4 days.
• The dough will rise significantly in the fridge, developing flavor and texture.

Step 5: Preparing for Baking

• Remove the dough from the refrigerator 3 hours before baking to allow it to reach room temperature.
• After about 1 hour, line a baking sheet with parchment paper and dust it generously with flour.
• Transfer the dough gently onto a floured work surface, avoiding deflating it.
• Using a pastry scraper or hands, gently shape the dough into a rough 9-inch square while handling it as little as possible.

Step 6: Preheat the Oven

• 45 minutes before baking, preheat the oven to 550°F (288°C) or as high as it will go.
• If using a baking stone, place it inside the oven to heat up.
• Prepare a shallow pan for steaming by placing it in the bottom rack of the oven.

Step 7: Baking the Ciabatta

• Slide the parchment paper and dough onto the hot baking stone (or place the baking sheet directly into the oven).
• Pour 1 cup of hot water into the steam pan below to create steam.
• Lower the oven temperature to 450°F (232°C) and bake for 12 minutes.
• Rotate the bread and continue baking for 15-20 minutes, or until the crust is deeply golden brown.
• Remove from the oven and let cool on a wire rack before slicing.

Notes

Flour Choice: Bread flour is recommended for its higher protein content, which improves the structure of the ciabatta.

Hydration: The dough is very wet—this is normal. Avoid adding more flour as it affects the texture.

Shaping: Handle the dough gently to preserve the airy texture.

Steam for Crust: Using a pan of water in the oven creates the signature crisp crust.

Long Fermentation: Refrigerating overnight enhances the flavor and allows flexibility in baking time.

• Prep Time: 30 mins
• Fermentation Time: Overnight
• Cook Time: 30 mins
• Category: Bread
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 180
• Sugar: 1g
• Sodium: 290mg
• Fat: 2g
• Saturated Fat: 0.5g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 0g