Homemade Ciabatta Bread
Create a delicious, airy loaf of ciabatta bread that fills your kitchen with the delightful aroma of freshly baked bread, perfect for sandwiches or enjoyed with olive oil.
Ingredients
Biga (Starter)
- 1 cup 1 cup (130g) bread flour spooned & leveled
- 1/8 teaspoon 1/8 teaspoon active-dry or instant yeast
- 1/2 cup 1/2 cup (120g/ml) room-temperature water about 70°F (21°C)
Final Dough
- 1 teaspoon 1 teaspoon (3g) active-dry or instant yeast
- 1 cup 1 cup (240g/ml) warm water about 100–110°F (38°–43°C)
- 2.5 cups 2 and 1/2 cups (325g) bread flour spooned & leveled, plus more as needed
- 1.5 teaspoons 1 and 1/2 teaspoons (8g) table salt
- as needed Olive oil for coating hands and spatula
Instructions
Prepare the Biga
- In a large mixing bowl, whisk together the bread flour and the 1/8 teaspoon of yeast.
- Add the 1/2 cup of room-temperature water and mix with a silicone spatula until combined.
- Cover the bowl tightly with plastic wrap, and let it rest for 8 to 24 hours.
Make the Dough
- In a separate bowl, whisk together the remaining 1 teaspoon of yeast and warm water and let it sit for 5-10 minutes until dissolved.
- Mix in the biga, remaining flour, and salt until uniform.
- Cover the bowl and let the dough rest for 30 minutes.
Kneading the Dough
- Grease your hands or a spatula with olive oil and fold the dough over itself as if wrapping it up. Repeat this process four times resting for 30 minutes between each fold.
- Let the dough rest in the refrigerator for at least an hour or up to 24 hours.
Shape and Rise
- Flour your work surface and gently scrape the dough out onto it, shaping it into a rough rectangle about 10x7 inches.
- Shape into 8 rolls or 2 loaves and place on parchment paper with space between them. Cover loosely with a kitchen towel and let rise.
Bake the Bread
- Preheat the oven to 450°F (232°C). Scatter ice cubes in a shallow pan to introduce steam.
- Bake the rolls for 20–25 minutes.
Cool
- Allow to cool for 45 minutes before slicing.
Notes
Store loosely covered at room temperature for up to 5 days or refrigerate for a week. Can be frozen for up to 3 months.