Homemade Ciabatta Bread

why make this recipe

Homemade ciabatta bread is a delightful treat that elevates any meal. With its airy texture and crispy crust, it’s perfect for sandwiches or simply enjoyed with some olive oil and balsamic vinegar. Making ciabatta at home allows you to experience the joy of fresh bread, with flavors and textures you just can’t find in store-bought options.

how to make Homemade Ciabatta Bread

Ingredients :

• 1 cup (130g) bread flour, spooned & leveled
• 1/8 teaspoon active-dry or instant yeast
• 1/2 cup (120g/ml) room-temperature water (about 70°F / 21°C)
• 1 teaspoon (3g) active-dry or instant yeast
• 1 cup (240g/ml) warm water (about 100–110°F / 38–43°C)
• 2 and 1/2 cups (325g) bread flour, spooned & leveled, plus more as needed
• 1 and 1/2 teaspoons (8g) table salt
• Olive oil, as needed for coating hands and spatula

Day 1: Make the biga/preferment

1. In a large mixing bowl, whisk together the bread flour and 1/8 teaspoon of yeast. Add the 1/2 cup of water and mix with a silicone spatula until combined. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 8–24 hours.

Day 2: Make the dough

2. Uncover the bowl with the biga. In a separate large mixing bowl, whisk together the 1 teaspoon of yeast and warm water. Cover and let sit for 5 to 10 minutes until the yeast has dissolved. Add the biga, 2 and 1/2 cups of flour, and salt. Gently mix together with a silicone spatula or wooden spoon, or using the dough hook on medium speed. The dough will be wet and sticky; that’s normal.

1st rest

3. Cover the bowl and let the dough rest for 30 minutes at room temperature.

1st stretch-and-fold

4. Visualize a clock on top of your dough. Lift the dough at the 12 o’clock mark and gently stretch it up, folding it down over the dough at the 6 o’clock mark. Turn the bowl 90 degrees and repeat. Do this until you’ve gone around the bowl twice, for a total of 8 folds. Cover and let rest for 30 minutes.

Remaining stretch-and-folds

5. Repeat step 4 three more times, allowing the dough to rest for 30 minutes between each. After the 4th stretch-and-fold, cover the bowl and place it in the refrigerator for at least 1 hour and up to 24 hours.

Shape the rolls/bread

6. Generously flour your counter or work surface. Using lightly oiled hands or a spatula, gently scrape the dough out of the bowl onto the floured surface. Shape the dough into a rough rectangle, about 10×7 inches. For 8 rolls, cut the dough into 8 pieces, each around 2.5×3.5 inches. For 2 loaves, cut the dough in half.

Proof Before Baking

7. Lightly flour a piece of parchment paper. Lift the sticky dough pieces and transfer them to the floured parchment, arranging them at least 2 inches apart. Let rest at room temperature for 1 hour.

Preheat the oven

8. Position one oven rack in the very bottom and another in the middle. Place a flat cookie sheet on the center rack. Preheat the oven to 450°F (232°C).

Bake the bread

9. When ready to bake, scatter several cups of ice cubes in a shallow metal pan. Uncover the rolls and lightly spray them with water if desired. Carefully transfer the proofed bread onto the hot baking sheet. Slide the pan with ice cubes onto the bottom rack and quickly close the oven door.

10. Bake for 20–25 minutes, or until golden brown. The bread is done when it sounds hollow when tapped or when the internal temperature is 205°F (96°C) to 210°F (99°C).

11. Remove the rolls from the oven and let them cool for at least 45 minutes before slicing.

how to serve Homemade Ciabatta Bread

Homemade ciabatta bread is best served fresh. Slice it up and enjoy with butter, or use it to make sandwiches filled with your favorite ingredients. It also pairs wonderfully with soups or stews.

how to store Homemade Ciabatta Bread

Store leftover ciabatta bread loosely covered at room temperature for up to 5 days. You can also keep it in the refrigerator for up to 1 week, but it’s best enjoyed fresh.

tips to make Homemade Ciabatta Bread

• Be mindful of the hydration level; the dough is supposed to be wet and sticky. This ensures the airy texture of the bread.
• Use a kitchen scale for precise measurements for best results.
• Turn your oven into a steam oven during baking to achieve that perfect crust.

variation

Try adding herbs or garlic to the dough for added flavor. For a twist, you can also incorporate olives or sun-dried tomatoes into the dough.

FAQs

1. Can I use all-purpose flour instead of bread flour?

   • Bread flour has a higher protein content, which contributes to the chewy texture of ciabatta. While you can use all-purpose flour, the texture may not be the same.

2. How can I tell if my dough is ready to bake?

   • The dough should be golden brown, and when tapped on the bottom, it should sound hollow. Checking the internal temperature is another great way to ensure it’s fully baked.

3. Can ciabatta bread be frozen?

   • Yes, ciabatta bread can be frozen. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. It will stay fresh for up to 3 months.

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