Description
Ciabatta Bread is a rustic Italian loaf known for its crisp golden crust, chewy interior, and signature airy holes. Made with a simple biga starter and high-hydration dough, this homemade ciabatta delivers authentic bakery-style results right from your own oven.
Ingredients
Scale
- For the Biga (Starter):
- 1½ cups (180g) bread flour or all-purpose flour
- ½ cup (120g) water
- ⅛ teaspoon instant yeast
- For the Dough:
- All of the prepared biga
- 2½ cups (300g) bread flour
- 1 cup (240g) water
- 1½ teaspoons salt
- ½ teaspoon instant yeast
Instructions
- Mix flour, water, and yeast until combined. Cover and let ferment at room temperature 12–18 hours until bubbly and fragrant.
- In a large bowl, combine biga, flour, water, yeast, and salt. Stir until a shaggy, sticky dough forms.
- Let dough rest 30 minutes. Perform stretch-and-folds every 30 minutes for 1½–2 hours (about 4 rounds) to develop gluten.
- Allow dough to rise 1–1½ hours more, until puffed and airy.
- Turn dough onto a well-floured surface. Divide into two rectangles without deflating. Let proof 30–45 minutes.
- Preheat oven to 475°F (245°C) with baking stone if available. Bake 20–25 minutes until golden brown and crusty. Internal temperature should reach 200–210°F.
- Allow loaves to cool completely before slicing to preserve crumb structure.
Notes
- Prep Time: 12-18 hours
- Cook Time: 20-25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 0g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Ciabatta Bread, Italian Bread, Homemade Bread