Ciabatta Bread
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This simple Ciabatta Bread recipe will give you a rustic Italian loaf that is perfect for dipping into soups or sauces. The high hydration in this bread results in a wonderfully chewy center and tons of irregular holes.
Homemade ciabatta bread
This is probably the easiest ciabatta bread recipe you’ll come across. It is an 80% hydration bread which means it’s very wet and sticky.
Because of this, you’ll need a stand mixer to make the dough. Otherwise, it will be near impossible to mix the dough.
The mixer will do all the mixing and kneading for you. This is why I say it’s the easiest recipe.
No-knead recipes are the best! I make focaccia, baguettes, pizza dough, and slow cooker bread all the time because they require little effort. And now I’ll be making ciabatta bread just as often, if not more.
Ciabatta means slipper in Italian. Can you see how the bread gets its name? It’s shaped just like a slipper!
Are there eggs in ciabatta bread?
There are no eggs in ciabatta bread. It’s made with flour, water, yeast, and salt.
What do you use ciabatta bread for?
You slice ciabatta bread at an angle and drizzle it with olive oil. It can also be used for dipping in soup or soaking up a sauce.
Or you can slice it lengthwise and make an Italian Style sandwich. Whichever way you decide to enjoy this bread, I’m sure you’ll be impressed with the texture and flavor.
How do you heat up ciabatta bread?
You can heat ciabatta bread by wrapping it in aluminum foil and baking in a 350°F oven for 10-15 minutes.
Main ingredients for ciabatta bread
Bread flour – this is essential for the sturdy texture of this bread.
Yeast – you can use instant or active dry yeast. Either one will work. Just be sure to use a quality brand like Red Star®.
Water – there’s a lot of water in this bread and it’s the only liquid the recipe calls for.
Salt – salt boosts the flavor of ciabatta bread but also slows down the fermentation and enzyme activity in the dough. It helps to strengthen and support volume as well.
How to make ciabatta bread?
Step 1: Make the sponge
Combine flour, yeast, and water in a large bowl. Stir it with a wooden spoon until it’s well mixed and free of lumps.
Cover the bowl with plastic wrap and let sit at room temperature for at least 15 hours but up to 20 hours. The longer you let the sponge sit, the more flavor and structure the final bread will have.
Step 2: Make the dough
In the bowl of a stand mixer, combine the sponge with more flour, water, salt, and yeast. Mix it with the dough hook until the dough no longer sticks to the sides of the bowl.
The dough will be very soft and batter-like. This is normal for ciabatta.
Step 3: Rise and turn the dough
Transfer the dough to a large bowl greased with olive oil. Cover and let it rise for 1 hour. Use wet hands or a greased silicone dough scraper to gently lift and fold the dough over onto itself. Flip the dough over so the top is now the bottom.
Cover the bowl and let the dough rise for 45 minutes. Repeat the folding process twice more and let rest for another 45 minutes after each.
Step 4: Shape the dough
Transfer the dough to a well-floured surface and liberally flour the top of the dough. Use two well-floured bench scrapers and carefully manipulate the dough from the sides to form a square.
Don’t add any pressure to the top of the dough or it will deflate. Cut the square in half and use the bench scrapers to gently shape each half into a loaf.
Gently slide the bench scrapers under the dough and transfer each loaf to an inverted baking sheet lined with parchment paper. Cover the loaves with a cloth and let rise at room temperature for 30 minutes.
Step 5: Bake
Invert a baking sheet onto the rack just below the center of the oven and heat to 450°F.
Spray the loaves lightly with water. Then, carefully slide the parchment with the loaves onto the heated baking sheet in the oven. Bake for 25-30 minutes.
It’s important to bake with steam to create a crisp, golden crust. Do this by placing a cast iron on the lowest rack. When transferring the loaves to the oven, add 1 cup of ice to the cast iron. The ice will melt and steam during the first few minutes of baking.
I don’t have a mixer. Can I use a food processor? Or can I mix by hand?
A stand mixer is recommended for this recipe! This dough is high in hydration, meaning it is very sticky. A stand mixer is the easiest way to mix it.
You can try mixing it with a wooden spoon and kneading it by hand but be mindful that adding more flour during kneading will affect how the bread turns out.
I don’t recommend using a food processor for mixing.
Tips for this easy ciabatta bread recipe
- Plan ahead since the sponge needs to be made a day in advance.
- The dough for this bread is very wet and sticky. It requires a lot of external flour to prevent it from sticking. If you use too much flour on the outside, you can easily brush it off before spritzing the loaf with water and baking. Just use a pastry brush* to do this.
- The dough will puff up and resemble a giant marshmallow. Be very delicate when shaping it so you don’t knock out all the air. The air is what gives the bread those gorgeous irregular holes.
More yeast bread recipes you’ll love
Some quick bread recipes you might like
- Irish Soda Bread with Raisins and Caraway Seeds
- Best Ever Banana Bread
- Cheddar Jalapeno Buttermilk Bread
Homemade Ciabatta Bread
Ingredients
For the poolish
- 1 ½ cups (200 g) bread flour
- 1 scant cup (200 ml) water, room temperature
- ¼ teaspoon instant yeast
For the dough
- 2 ⅔ cups (350 g) bread flour
- 1 cup (240 ml) water, room temperature
- 2 teaspoons salt
- ½ teaspoon instant yeast
Instructions
Make the poolish
- Combine the flour, water, and yeast in a medium bowl. Stir with a wooden spoon until fully combined and the mixture is smooth. Cover with plastic wrap and allow it to ferment at room temperature for 15 to 20 hours.
Make the dough
- Add the poolish and all ingredients for the dough to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until all the flour is moistened, about 2 minutes. Increase the speed to medium-low and mix until dough forms into a mass and pulls away from the sides of the bowl, about 6 minutes.
- Switch to the dough hook attachment and mix on medium-low until dough becomes smooth and shiny, about 10 minutes. The dough will be soft, wet, and sticky much like batter.
- Lightly coat the inside of a large bowl with olive oil or nonstick spray. Use a silicone dough scraper to scrape the dough into the bowl. Cover with plastic wrap and let rise for 1 hour at room temperature.
- Using a greased scraper or damp fingertips, gently grab one side of the dough, lift and stretch it over the top of itself. Turn the bowl 180 degrees and stretch the same way. Rotate 90 degrees, stretch and fold. Rotate 180 degrees to stretch and fold the final side. Flip the dough over so the bottom becomes the top. Cover with plastic wrap and let rest at room temperature for 45 minutes. Repeat folding two more times, then cover with plastic wrap and let sit for an additional 45 minutes after each.
- Adjust the oven racks so that one is in the lower-third position (just below the center) and one is at the very bottom position. Place a cast-iron skillet on the lowest rack and an inverted baking sheet on the upper rack. Heat the oven to 450°F. It’s important to let the oven preheat for at least an hour to ensure it is hot enough.
- Liberally dust your work surface with flour and let the dough slide out of the bowl onto the counter. Be very gentle here so you don’t knock all the air out of the dough and try to handle the dough as little as possible. Liberally dust the top of the dough with flour. Using 2 well-floured bench scrapers, carefully manipulate the dough from the sides to form a square. Take care not to put pressure on top of the dough.
- Cut the dough in half, down the middle of the square. Gently shape each half into loaves by using the bench scrapers to manipulate the sides.
- Invert a large baking sheet and place a sheet of parchment paper across the top. Dust liberally with flour. Using both bench scrapers, slide them under both ends of the dough and transfer the dough to the prepared parchment paper. Repeat with the remaining loaf. Use your fingertips to gently poke the surface of each loaf as you shape it into a rectangle.
- Cover with a lint-free cloth to prevent the loaves from drying out. Proof in a draft-free place until puffy and the surface develops small bubbles, about 30 minutes.
- Have 1 cup of ice ready. Mist the loaves with water and carefully slide the parchment with loaves on the heated baking sheet in the oven using a jerking motion. Immediately drop the ice into the cast-iron pan on the bottom rack. Quickly close the oven door.
- Bake, until the crust is a deep golden brown, about 25-35 minutes. The internal temperature of the bread should be 210-215°F.
- Transfer to a rack to cool completely before slicing and serving
Notes
- It’s very important to measure the ingredients correctly! While I do list cup measurements, if you do not measure accurately, the dough will not form properly. For 100% success with this recipe, please use the weight measurements. This is a soft, sticky dough. It’s difficult to work with and requires patience.
- This is a 80% hydration bread. If you have difficulty working with the dough, lower the hydration to 70% by using 3 ¼ cups (422 g) flour in the dough.
- You may bake the bread on an oven stone if you prefer. Place it in the oven to preheat in step 5.
- Shaping ciabatta: This is meant to be an easy recipe with limited handling. Because of this, it can be difficult to build surface tension around the dough to hold in the gas. If you continuously have trouble with getting large irregular holes in the bread, then it’s because the gas is escaping. Make sure you are adequately stretching and folding to build up the surface tension.
- Wrap completely cooled bread in aluminum foil and it will keep for up to 2 days at room temperature. The crust will soften but can be toasted if you wish to crispen it up.
- The bread will stay fresh for up to 3 months if stored in the freezer. Wrap the cooled loaves in double layers of plastic wrap followed by double layers of aluminum foil. Reheat the frozen loaves as desired in the oven.
- I don’t recommend refrigerating the bread. Oftentimes, this will dry it out.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
This recipe has been updated with a few tweaks to ensure everyone has success. I’ve added additional yeast and there’s also less handling of the dough which prevents the air from being knocked out.
Adapted from On Baking and Bread Illustrated.
Can I use a bread machine
I’ve not used a bread machine before so I can’t say if you can or how to use one with this recipe.
@Teresa Campo, I wouldn’t I have done the whole bread machine thing and never had much success, all the bread I have now made with just my stand mixer and dough hook has turned out great, plus a lot prouder of the results.
Hi, I’ve made this bread several times with great success; thank you for the lovely recipe! Was wondering now if I could leave it as one big loaf instead of separating into two loaves?
I suppose you could as long as you have a large enough baking sheet. The bake time will also need to be adjusted to compensate for the larger loaf. Let me know how it goes if you try it!
Thanks for this recipe. At which point can I add green olives? I like olive ciabatta.
I’m not sure since I’ve never made this recipe with mix-ins before. You can try adding them along with all the other ingredients in step 1 of “making the dough”. Let me know how it goes if you give it a try.
@Jenna, you can add the olives after all the dough ingredients are incorporated. I’m a student in pastry program we just learned this. It should work perfectly fine after the dough ingredients are combined
I made this Ciabatta bread and OMG it was sensational!!! I couldn’t wait for it to cool off before I got stack into it and scoffed half a loaf. Now I’m going to try the French baguette.
Thank you for your recipes!!!
Absolutely perfect! This recipe is a keeper….the ciabatta turned out a million times better than anything from the local artisan bakery. Thanks so very much ?
Thanks for this recipe! I’m eager to try it.
Question: CAN I USE A CLOCHE for baking the ciabatta?
(I use one with another similar recipe.)
I’ve not baked this recipe that way so I’m unsure how it will turn out. If you decide to try it, please let me know how it goes!
I love this recipe. I modified the procedure a tiny bit so that I could make ciabatta rolls, instead of two loaves. Straight from the mixer, divide into four oiled bowls instead of one, then follow all the same steps. You get either four perfect 6”x6”x6” mini-loaves that are great for big hearty sandwiches or 8 smaller rolls that are perfect single serving dinner rolls. Even the smallest rolls are full of bubbles and pockets and are light a crispy. As I’m stretching the dough, I swear I’m sure I’m messing it up, but if I power through with a little courage of my convictions and they come out perfect every time. I can do em in my sleep now! The freeze beautifully too.
I’m so happy to hear this. Ciabatta has proven to be one of those intimidating bakes but I love to hear success stories like this! Thank you so much for giving it a try.
Hey, I love this recipe but every time the parchment is stuck to the bread, so we have to eat a bit of parchment, can we spray the parchment with non stick, or do me just cover it in flour
I imagine a little nonstick spray would be okay. You can also dust the parchment paper with a little cornmeal or rice flour.
Can I put the starter in the fridge if haven’t had a chance to make it in 24 hours?
I don’t recommend it. I suggest carefully planning for when you’ll make the bread. The sponge can be made around dinner time the night before so it’s ready the next morning. Leaving the sponge to ferment at room temperature will allow better flavor to develop.
In step 3 where it says fold and flip the dough and repeat twice more, do you flip the dough over every time you fold it or just after the first fold?
Yes, you fold and flip the dough for a total of 3 times.