Homemade Ciabatta Bread – Rustic, Airy, and Delicious
A classic Italian bread with a crisp crust and soft, airy interior. This easy homemade ciabatta recipe uses simple ingredients and delivers bakery-quality results, perfect for sandwiches, dipping, or serving alongside pasta.
Equipment
- Mixing bowl
- Dough scraper
- Baking tray or pizza stone
- Parchment paper
- Kitchen scale
- Cast-iron skillet or oven-safe tray (for steam)
Ingredients
- 500 g bread flour (high-protein for chew)
- 375–400 ml water (high hydration for airy crumb)
- 7 g instant yeast (or active dry)
- 10 g salt (flavor + gluten strength)
- 1 tbsp olive oil (optional, adds subtle flavor)
- Pro Tip: Use high-protein flour for the best chewy texture.
Instructions
- Mix the Dough: Combine flour, yeast, and water. Mix roughly—no kneading yet.
- Autolyse Rest: Let dough sit 20–30 minutes to begin gluten development.
- Add Salt & Stretch/Fold: Incorporate salt, then perform stretch-and-fold around the dough.
- Bulk Fermentation: Let rise 1–2 hours, folding every 30 minutes.
- Shape: Gently divide into rectangles, preserving air bubbles.
- Final Proof: Rest 30–45 minutes.
- Bake: Preheat oven to 220–240°C (425–465°F). Bake 20–25 minutes with steam until golden.
- Cool: Let bread cool at least 30 minutes before slicing.
Notes
- Steam during baking creates the signature crust.
- Sticky dough is normal—don’t add extra flour.
- Use wet hands or a scraper to handle dough.
- Be patient with fermentation for flavor and structure.
- Always cool before slicing to avoid a gummy crumb.