Ciabatta Bread

Ciabatta Bread

Description

Ciabatta, meaning “slipper” in Italian, is a rustic, chewy bread with a crisp crust and airy, open crumb. It’s perfect for sandwiches, dipping in olive oil, or serving alongside pasta. This recipe uses a long fermentation process for maximum flavor and that signature bubbly texture.

Ingredients

For the Poolish (starter):

• 1 cup (240 ml) water, room temperature

• 1 cup (120 g) bread flour

• 1/8 teaspoon instant yeast

For the Dough:

• All of the prepared poolish

• 2 cups (240 g) bread flour

• 1 cup (240 ml) water, room temperature

• 1 1/2 teaspoons salt

• 1/2 teaspoon instant yeast

Instructions

1. Make the Poolish (Day Before)

1. In a medium bowl, mix water, bread flour, and yeast until combined.

2. Cover loosely with plastic wrap and let sit at room temperature 12–16 hours, until bubbly and doubled in size.

2. Make the Dough

1. In a large mixing bowl, combine all of the poolish, bread flour, water, salt, and yeast.

2. Mix with a spatula until no dry flour remains — the dough will be sticky.

3. Cover and let rest for 30 minutes.

3. Stretch and Fold

1. With wet hands, grab one side of the dough, stretch it up, and fold it over itself.

2. Rotate the bowl 90° and repeat until all four sides are folded.

3. Repeat this stretch and fold process every 30 minutes for 2 hours (4 rounds total).

4. First Rise

1. Cover the dough and let rise for 1–2 hours, or until doubled in size and bubbly.

5. Shape the Ciabatta

1. Generously flour a work surface and gently turn the dough out (do not punch down).

2. Using floured hands, shape into a rough rectangle.

3. Cut into 2 equal pieces and gently stretch each into a longer slipper shape.

4. Place on a floured baking sheet or parchment-lined tray.

6. Final Proof

1. Cover loosely with a kitchen towel and let rest for 45–60 minutes.

7. Bake

1. Preheat oven to 450°F (230°C) with a baking stone or inverted baking sheet inside.

2. Place a shallow pan of hot water on the oven’s bottom rack for steam.

3. Slide the ciabatta onto the hot stone/sheet and bake for 20–25 minutes, until golden brown.

4. Cool on a wire rack before slicing.

Equipment

• Mixing bowls

• Spatula or wooden spoon

• Kitchen scale (recommended for accuracy)

• Bench scraper

• Baking stone or inverted baking sheet

• Parchment paper

• Wire cooling rack

Prep Time: 20 hours (including poolish fermentation)

Cook Time: 25 minutes

Total Time: 20 hours 25 minutes

Serving Size: Makes 2 medium loaves (about 8–10 servings)

Ciabatta Bread

Ciabatta, meaning “slipper” in Italian, is a rustic, chewy bread with a crisp crust and airy, open crumb. It’s perfect for sandwiches, dipping in olive oil, or serving alongside pasta. This recipe uses a long fermentation process for maximum flavor and that signature bubbly texture.

Print Recipe

Prep Time:20 hours hrs

Cook Time:25 minutes mins

Total Time:20 hours hrs 25 minutes mins

Equipment

• Mixing bowls
• Spatula or wooden spoon
• Kitchen scale (recommended for accuracy)
• Bench scraper
• Baking stone or inverted baking sheet
• Parchment paper
• Wire cooling rack

Ingredients

• For the Poolish starter:
• 1 cup 240 ml water, room temperature
• 1 cup 120 g bread flour
• 1/8 teaspoon instant yeast
• For the Dough:
• All of the prepared poolish
• 2 cups 240 g bread flour
• 1 cup 240 ml water, room temperature
• 1 1/2 teaspoons salt
• 1/2 teaspoon instant yeast

Instructions

• Make the Poolish (Day Before)
• In a medium bowl, mix water, bread flour, and yeast until combined.
• Cover loosely with plastic wrap and let sit at room temperature 12–16 hours, until bubbly and doubled in size.
• Make the Dough
• In a large mixing bowl, combine all of the poolish, bread flour, water, salt, and yeast.
• Mix with a spatula until no dry flour remains — the dough will be sticky.
• Cover and let rest for 30 minutes.
• Stretch and Fold
• With wet hands, grab one side of the dough, stretch it up, and fold it over itself.
• Rotate the bowl 90° and repeat until all four sides are folded.
• Repeat this stretch and fold process every 30 minutes for 2 hours (4 rounds total).
• First Rise
• Cover the dough and let rise for 1–2 hours, or until doubled in size and bubbly.
• Shape the Ciabatta
• Generously flour a work surface and gently turn the dough out (do not punch down).
• Using floured hands, shape into a rough rectangle.
• Cut into 2 equal pieces and gently stretch each into a longer slipper shape.
• Place on a floured baking sheet or parchment-lined tray.
• Final Proof
• Cover loosely with a kitchen towel and let rest for 45–60 minutes.
• Bake
• Preheat oven to 450°F (230°C) with a baking stone or inverted baking sheet inside.
• Place a shallow pan of hot water on the oven’s bottom rack for steam.
• Slide the ciabatta onto the hot stone/sheet and bake for 20–25 minutes, until golden brown.
• Cool on a wire rack before slicing.

Servings: 2 medium loaves

10 Frequently Asked Questions (FAQs) About Ciabatta Bread

1. What makes ciabatta different from other breads?
   Ciabatta has a higher hydration dough, which creates its signature open crumb and chewy texture, along with a crisp, rustic crust.

2. Do I have to make the poolish starter?
   Yes, if you want authentic flavor and texture. The overnight poolish gives ciabatta its depth of flavor and airy structure.

3. My dough is sticky is that normal?
   Yes. Ciabatta dough is very wet and sticky. Use wet hands or a bench scraper to handle it instead of adding extra flour.

4. Can I make ciabatta without a baking stone?
   Yes. Use an inverted baking sheet preheated in the oven. It still gives a good rise and crust.

5. What flour is best for ciabatta?
   Bread flour is ideal for stronger gluten development, but you can use all-purpose flour in a pinch (texture may be slightly different).

6. Can I use active dry yeast instead of instant yeast?
   Yes. For the dough, dissolve active dry yeast in warm water first; for the poolish, you can use it as is since it has a long rise.

7. How do I get a crispy crust?
   Bake with steam (by adding a pan of hot water to the oven) and allow the bread to cool completely on a rack before slicing.

8. Why did my ciabatta turn out flat?
   Possible causes: underproofing, overproofing, too much handling, or not enough gluten development during stretch-and-fold.

9. Can I double the recipe?
   Yes, but you’ll need a larger bowl and more baking space. The process and timing remain the same.

10. Can I freeze ciabatta dough?
    Yes. Freeze after the first rise, then thaw in the fridge overnight before shaping and baking.

How To Store Ciabatta Bread

• Room Temperature:
  Keep cooled ciabatta in a paper bag or wrapped in a clean kitchen towel for up to 2 days. This helps keep the crust crisp. Avoid airtight containers, as they soften the crust.

• Freezing:
  Wrap whole or sliced cooled loaves tightly in plastic wrap, then foil. Freeze for up to 3 months. To reheat, bake at 350°F (175°C) for 10–15 minutes from frozen.

• Reviving Stale Bread:
  Lightly sprinkle with water and warm in the oven at 350°F (175°C) for 5–10 minutes to refresh the crust and texture.