Authentic Ciabatta Bread Recipe
This homemade ciabatta bread features a crispy crust and an airy interior with large irregular holes. Made with a sponge starter and high-hydration dough, this authentic Italian ciabatta recipe delivers bakery-style bread perfect for sandwiches, bruschetta, or dipping in olive oil.
Equipment
- Stand Mixer
- Dough hook
- Baking stone
- Bench scraper
- Parchment paper
Ingredients
For the Sponge
- 1 cup 130 g all-purpose flour
- ⅛ teaspoon instant yeast
- ½ cup 120 ml water, room temperature
For the Dough
- 2 cups 260 g all-purpose flour
- 1½ teaspoons salt
- ½ teaspoon instant yeast
- 1 cup 240 ml water, room temperature
Optional:
- Replace 60 ml of the water with 60 ml milk for a softer crumb.
Instructions
Step 1 – Prepare the Sponge
- In a medium bowl combine the flour, yeast, and water. Stir until a sticky dough forms. Cover tightly with plastic wrap and let it ferment at room temperature for 8–24 hours until bubbly and aromatic.
Step 2 – Mix the Dough
- Place the sponge, flour, salt, yeast, and water into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until a shaggy dough forms, about 1 minute.
- Increase speed to medium-low and mix for 4–6 minutes until the dough becomes a uniform mass and begins pulling away from the bowl.
Step 3 – Knead
- Switch to the dough hook and knead the dough on medium speed for 8–10 minutes until smooth and shiny. The dough will remain very sticky, which is normal for ciabatta.
Step 4 – First Rise
- Transfer the dough to a lightly oiled bowl. Cover and let rise at room temperature until doubled in size, about 1 hour.
Step 5 – Stretch and Fold
- Using a lightly oiled spatula, fold the dough over itself 8 times by lifting and folding the edges toward the center.
- Cover and rest for 30 minutes.
- Repeat the folding process once more and allow the dough to rise another 30 minutes until doubled.
Step 6 – Preheat Oven
- Place a baking stone on the lower-middle oven rack and preheat the oven to 450°F (230°C) about 1 hour before baking.
Step 7 – Shape the Loaves
- Turn the dough onto a floured surface without deflating it. Divide into two pieces.
- Shape each piece gently into a 12 × 6 inch rectangle, then fold the sides inward like a letter to form a 7 × 4 inch loaf.
- Place each loaf seam-side down on floured parchment paper. Cover loosely and let rest 30 minutes.
Step 8 – Prepare for Baking
- Using floured fingertips, gently stretch each loaf to about 10 × 6 inches. Lightly spray the surface with water.
- Transfer the parchment with the loaves onto the hot baking stone.
Step 9 – Bake
- Bake for 22–27 minutes until the crust is deep golden brown and the internal temperature reaches 210°F (99°C).
- Spray the loaves lightly with water twice during the first 5 minutes to create steam.
Step 10 – Cool
- Transfer the bread to a wire rack and allow it to cool for at least 1 hour before slicing.
Notes
- Ciabatta dough is very wet and sticky, which helps create the classic open crumb.
- Avoid adding extra flour during mixing.
- Using a baking stone improves oven spring and crust texture.
- For authentic Italian ciabatta, use water only instead of milk.