Crispy crust. Cloud-like interior. Old-world comfort.
There’s something magical about slow-fermented bread. This ciabatta is rustic, airy, and beautifully blistered — just like the loaves you’d find in a small Italian bakery.
🛒 Ingredients (1 Large Loaf)
- 3 ½ cups (440g) all-purpose flour
- 1 ½ cups (360ml) warm water
- 1 ½ teaspoons salt
- ½ teaspoon instant yeast
Optional:
- ½ cup whole wheat flour (replace part of white flour)
- 1 teaspoon honey (for subtle sweetness)
👩🍳 Step-by-Step Instructions
1️⃣ Mix the Dough (5 minutes)
In a large bowl:
- Combine flour, salt, and yeast
- Add water
- Stir until a sticky, shaggy dough forms
Do not knead. Ciabatta is high-hydration and meant to be loose.
Cover with plastic wrap or a damp towel.
2️⃣ Long Fermentation (12–18 Hours)
Let sit at room temperature overnight.
You’ll notice:
- Bubbles throughout
- Dough doubled in size
- Slightly tangy aroma
This slow fermentation builds flavor and structure.
3️⃣ Shape Gently (5 minutes)
Dust your counter generously with flour.
Turn dough out carefully — do NOT deflate it.
Using floured hands:
- Fold it over itself 2–3 times
- Shape into a rough rectangle
Let rest 60–90 minutes until puffy.
4️⃣ Preheat the Oven
Preheat oven to 450°F (230°C).
Place:
- A baking stone or heavy baking sheet inside
- A small metal pan on the bottom rack (for steam)
5️⃣ Bake with Steam (25–30 minutes)
Transfer dough onto parchment paper.
Slide onto hot stone/sheet.
Pour 1 cup hot water into the bottom pan (creates steam).
Bake until:
- Deep golden brown
- Hollow sound when tapped
- Internal temp about 200°F (93°C)
6️⃣ Cool Completely
Let cool at least 1 hour before slicing.
Cut too early and you’ll compress the crumb.
🔥 Expert Tips
- High hydration = airy holes. Don’t add extra flour.
- Steam is essential for crust.
- Use a scale for best accuracy.
- Handle dough gently — bubbles equal texture.
🌿 Flavor Variations
- Add chopped rosemary
- Mix in roasted garlic
- Try olives + thyme
- Replace 25% flour with whole wheat
- Sprinkle coarse sea salt before baking
🥖 Serving Ideas
- Dip in olive oil + balsamic
- Make rustic sandwiches
- Toast and rub with garlic
- Serve with soup or stew
- Use for bruschetta
❓ FAQ
Can I refrigerate the dough?
Yes. After mixing, refrigerate up to 24 hours for even deeper flavor.
Why is my bread flat?
Likely over-handled or over-proofed.
Can I freeze it?
Yes — wrap tightly and freeze up to 3 months.
💛 Final Thoughts
Ciabatta isn’t about perfection — it’s about patience.
The crispy shell.
The chewy interior.
The smell that fills your home.
It’s simple ingredients transformed by time.
And that’s exactly what makes it special.
