Ciabatta bread

 

Here’s a simple and authentic Ciabatta Bread recipe — light, airy, and perfect for sandwiches or dipping in olive oil 🥖✨

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🍞 Homemade Ciabatta Bread

Ingredients

For the sponge (biga):

• 1 cup (125 g) all-purpose flour
• ½ cup (120 ml) water (room temperature)
• ⅛ tsp instant yeast

For the dough:

• All the prepared biga
• 2 cups (250 g) all-purpose flour
• ¾ cup (180 ml) warm water
• 1 tsp salt
• ¾ tsp instant yeast
• 1 tbsp olive oil

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Instructions

1. Make the sponge (biga):

• In a bowl, mix flour, yeast, and water until combined.
• Cover and let sit overnight (12–18 hours) at room temperature until bubbly and doubled in size.

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2. Make the dough:

• In a large bowl, combine the biga, remaining flour, warm water, salt, yeast, and olive oil.
• Mix with a spoon or dough whisk until sticky and shaggy (ciabatta dough is very wet — that’s normal!).

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3. Knead (stretch & fold method):

• Let the dough rest for 30 minutes.
• Then, using wet hands, gently stretch one side of the dough and fold it over itself.
• Rotate the bowl and repeat 3–4 times.
• Repeat this stretch & fold every 30 minutes, for 3–4 rounds total.
• The dough will become elastic and airy.

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4. First rise:

• Cover and let rise at room temperature until doubled in size (about 1½–2 hours).

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5. Shape the loaves:

• Generously flour your work surface and hands.
• Carefully pour out the dough (do not punch it down).
• Cut into 2 rectangles (loaves) and gently shape without pressing out the air.
• Place them on parchment paper and let rest for 45–60 minutes.

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6. Bake:

• Preheat oven to 220°C (425°F).
• Place a pan with hot water on the bottom rack (for steam).
• Bake for 25–30 minutes until golden brown and crisp.

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7. Cool:

• Let cool on a wire rack before slicing. The inside should be full of big, airy holes.

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Would you like a no-knead overnight version (simpler, less folding)?