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ciabatta bread recipe

Ciabatta Bread

Ciabatta is an iconic Italian bread known for its rustic, elongated shape, crisp crust, and airy crumb. Made with a biga starter, this bread has a delicate chew and subtle tang, perfect for sandwiches, dipping, or simply enjoying fresh. This recipe guides you through making authentic ciabatta at home with step-by-step instructions.
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Prep Time 30 minutes
Cook Time 30 minutes
Fermentation and Resting 5 hours
Total Time 6 hours
Servings: 2 Loaves
Course: bread, Sandwich Bread
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 500 g all-purpose flour
  • 400 g warm water
  • 200 g biga starter sponge
  • 2 g instant yeast
  • 12 g kosher salt
  • Extra flour for dusting

Method
 

  1. Mix 140 g flour, 70 g water, and ¼ tsp yeast until smooth. Cover and ferment 4–8 hours at room temperature or refrigerate overnight.
  2. In a mixer, combine flour, water, biga, and yeast. Mix 5–10 minutes until cohesive. Rest 20 minutes, add salt, then mix 5 more minutes.
  3. Place dough in oiled bowl, cover, and let rise 4–6 hours until doubled and puffy. It should slowly spring back when pressed.
  4. Dust surface with flour. Gently stretch dough into a log and divide into two portions. Rest under towel 2–4 hours until puffed.
  5. Preheat oven to 230°C (450°F). Place loaves on parchment-lined tray. Bake 20–30 minutes until golden, crusty, and internal temp reaches 98–99°C (208–210°F).

Notes

The biga starter develops flavor and improves texture. Handle dough gently to preserve air bubbles for a light crumb. Serve warm with olive oil and balsamic vinegar for dipping. Use stale ciabatta to make croutons or breadcrumbs. Store bread cut-side down on a wooden board for crustiness on day one. Freeze sliced bread to extend shelf life and toast as needed.