Description
This authentic ciabatta bread recipe uses a traditional biga and high-hydration dough to create the signature airy crumb, crispy crust, and rich fermented flavor of classic Italian ciabatta. Simple ingredients and step-by-step guidance make bakery-quality results achievable in any home kitchen.
Ingredients
Scale
- 1 cup bread flour (130g)
- 1/8 teaspoon active-dry or instant yeast
- 1/2 cup room-temperature water (120ml)
- 1 teaspoon active-dry or instant yeast
- 1 cup warm water (240ml)
- 2.5 cups bread flour (325g)
- 1.5 teaspoons salt
- 1 tablespoon olive oil
Instructions
- Mix bread flour, yeast, and water to form the biga. Cover and ferment 12–16 hours until bubbly and doubled.
- Dissolve yeast in warm water. Add biga and mix well. Add bread flour and salt to form a wet, sticky dough.
- Let dough rest 1 hour, performing stretch-and-folds every 20 minutes.
- Turn dough onto a floured surface and divide into 12 pieces. Gently shape into 3×4-inch rectangles.
- Place pieces on parchment-lined baking sheets and proof 45–60 minutes until slightly puffy.
- Preheat oven to 450°F (230°C) with a metal tray inside. Add hot water to create steam and bake rolls 15–20 minutes until golden.
Notes
Use high hydration for an open crumb. Avoid over-flouring during shaping to preserve ciabatta’s signature air pockets.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 145
- Sugar: 0g
- Sodium: 295mg
- Fat: 1.2g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1.1g
- Protein: 4.5g
- Cholesterol: 0mg
Keywords: ciabatta bread, Italian bread, biga bread, homemade ciabatta