Authentic Homemade Ciabatta Bread: A Traditional Italian Artisan Recipe

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Unlock the secrets of professional bakery-quality bread right in your own kitchen! This ciabatta recipe transforms simple ingredients into a rustic, airy bread with a crispy crust and soft, hole-filled interior that will transport you straight to an Italian countryside bakery. Perfect for sandwiches, serving alongside meals, or enjoying with olive oil and herbs.

Ingredients

For the Biga (Starter):

  • 130g (1 cup) bread flour
  • 120ml (1/2 cup) room-temperature water
  • 1/8 teaspoon instant or active dry yeast

For the Dough:

  • 325g (2 1/2 cups) bread flour
  • 240ml (1 cup) warm water
  • 1 teaspoon instant or active dry yeast
  • 1 1/2 teaspoons salt
  • Olive oil, for handling

Two-Day Preparation Process

Day 1: Biga Preparation

  1. In a medium mixing bowl, combine bread flour and yeast.
  2. Add room-temperature water and stir until a sticky, shaggy dough forms.
  3. Cover the bowl tightly with plastic wrap and let sit at room temperature for 8-24 hours. This develops deep, complex flavor.

Day 2: Dough Development

Initial Mixing

  1. In a large bowl, dissolve yeast in warm water.
  2. Add the prepared biga, bread flour, and salt. Mix until just combined.
  3. The dough will appear very wet and shaggy—this is exactly how it should look.
  4. Cover the bowl and allow to rest for 30 minutes.

Stretch and Fold Technique

  1. Grease hands or a spatula with olive oil to prevent sticking.
  2. Gently stretch one side of the dough and fold it over the center.
  3. Rotate the bowl and repeat, completing 8 total folds.
  4. Let the dough rest for 30 minutes.
  5. Repeat the stretch-and-fold process three more times, with 30-minute rests between each.
  6. After the final fold, refrigerate for 1-24 hours to develop flavor.

Shaping and Baking

  1. Generously flour your work surface to prevent sticking.
  2. Gently scrape out the dough and pat into a 10×7-inch rectangle.
  3. Cut into 8 rolls or 2 small loaves using a floured bench scraper.
  4. Transfer shaped dough to floured parchment paper.
  5. Cover with a clean kitchen towel and let rise for 1 hour.

Baking Method

  1. Preheat oven to 450°F (230°C).
  2. Place a rimmed baking sheet on the center rack and an empty pan on the bottom rack.
  3. Just before baking, add ice cubes to the lower pan to create steam.
  4. Carefully slide parchment with dough onto the hot baking sheet.
  5. Bake for 20-25 minutes until golden brown.
  6. Bread is done when it sounds hollow when tapped on the bottom.
  7. Cool for at least 45 minutes before slicing.

Recipe Details

  • Prep Time: 13 hours
  • Cook Time: 25 minutes
  • Total Time: Approximately 14 hours
  • Yield: 8 rolls or 2 small loaves
  • Calories per Serving: Approximately 150-180 calories

Nutrition Highlights

  • High in complex carbohydrates
  • Source of protein
  • Low in fat

Pro Tip: For best results, use a kitchen scale to measure ingredients precisely and ensure consistent texture.