Description
This homemade ciabatta bread recipe creates authentic Italian loaves with a crisp crust and chewy, airy interior. Made with a biga starter, bread flour, and minimal ingredients, it’s the perfect artisan bread for sandwiches, dipping, or everyday meals. Learn how to make ciabatta from scratch with this easy step-by-step method.
Ingredients
300 g bread flour
215 ml water
1/8 tsp instant yeast (for biga)
300 g bread flour (for dough)
175 ml water (for dough)
1/2 tsp instant yeast (for dough)
1 1/2 tsp salt
Instructions
1. In a bowl, mix 300 g bread flour, 215 ml water, and 1/8 tsp instant yeast to create the biga. Cover and leave at room temperature overnight.
2. Add the biga to 300 g bread flour, 175 ml water, 1/2 tsp instant yeast, and 1 1/2 tsp salt. Mix into a wet, sticky dough using a dough hook or spatula.
3. Let the dough rest for 30 minutes, then perform stretch-and-folds every 30 minutes for 2 hours.
4. Flour your surface and gently shape the dough into two rectangular loaves without deflating. Let proof for 45 minutes until puffy.
5. Preheat oven to 450°F (232°C). Carefully transfer loaves to a baking sheet.
6. Bake for 20–25 minutes until golden brown and they sound hollow when tapped underneath.
7. Cool on a wire rack before slicing and serving.
Notes
Ciabatta dough is very sticky—use floured hands and surfaces.
Fermentation is key—don’t skip the overnight biga step.
Let bread fully cool before slicing to avoid a gummy interior.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (~1/8 of loaf)
- Calories: 170
- Sugar: 0.5
- Sodium: 290
- Fat: 0.8
- Saturated Fat: 0.1
- Unsaturated Fat: 0.6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1.5
- Protein: 5.5
- Cholesterol: 0