The Best Ciabatta Recipe

Here’s a top-notch Ciabatta recipe that yields a rustic, chewy, open-crumb bread with a crisp crust — just like the ones you’d find in Italy. This version uses a preferment (biga) for deeper flavor and better texture.

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🥖 Artisan Ciabatta Bread Recipe

🔪 Prep Time:

• Biga: 12–18 hours (overnight)

• Dough: 3–4 hours (including rise, shape, and bake)

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🧾 Ingredients

For the Biga (Overnight Preferment):

• 1 cup (120g) all-purpose or bread flour

• 1/2 cup (120g) water, room temperature

• 1/8 tsp instant yeast

For the Dough:

• All the biga

• 2 cups (240g) bread flour

• 3/4 cup (180g) water, room temperature

• 1 1/4 tsp salt

• 1/2 tsp instant yeast

• Optional: 1 tbsp olive oil for extra softness

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🍞 Instructions

1. Make the Biga (Night Before):

1. Mix flour, water, and yeast in a bowl until combined.

2. Cover with plastic wrap and let rest at room temp (70–75°F / 21–24°C) for 12–18 hours until bubbly and doubled.

2. Make the Dough:

1. In a large bowl or stand mixer, add the biga, flour, water, salt, and yeast. Mix until combined into a very wet dough.

2. Knead using the dough hook (or with wet hands in a bowl) for about 8–10 minutes until the dough is very elastic and sticky.

3. Bulk Fermentation + Stretch and Folds:

• Place dough in a lightly oiled bowl.

• Over the next 2 hours, perform 3 stretch-and-folds every 30 minutes:

  • Wet your hands, lift one side of the dough, stretch it up, and fold it over. Rotate the bowl and repeat on all sides.

  • This builds strength without heavy kneading.

4. Shape the Ciabatta:

1. Gently turn the dough onto a well-floured surface.

2. Cut into 2–3 oblong loaves. Do not deflate.

3. Gently stretch into rectangles. Flour generously to avoid sticking.

4. Place on floured parchment or a cloth to rise, seam-side up or down.

5. Final Proof:

• Let rise for 45–60 minutes, uncovered, until puffy but not doubled.

6. Bake:

1. Preheat oven to 475°F (245°C) with a baking stone or steel (or inverted baking sheet) inside.

2. Place a pan of hot water in the bottom of the oven for steam.

3. Slide the loaves (on parchment) onto the hot surface.

4. Bake for 20–25 minutes until deep golden brown and hollow-sounding.

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🧠 Tips for Success

• Hydration: Ciabatta is a high-hydration dough — sticky is normal!

• Use Bread Flour: For better gluten development and open crumb.

• Avoid Overhandling: Shaping too much deflates the airy structure.

• Steam: Helps develop a thin, crackly crust.