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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
Cook Time:25 minutes
Total Time:20 hours 25 minutes

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