Description
Rustic, chewy, and full of flavor—this homemade ciabatta bread recipe gives you the perfect airy crumb and crispy crust, just like a bakery loaf.
Ingredients
Scale
- 500g Bread flour
- 400g Water (80% hydration)
- 10g Salt
- 1g Instant yeast
- 10g Olive oil (optional)
Instructions
- Combine flour, yeast, and water in a large bowl. Mix until shaggy and no dry bits remain. Cover and let rest for 30 minutes (autolyse).
- Add salt and olive oil (if using), then mix gently to incorporate. Dough will be sticky.
- Perform a stretch-and-fold in the bowl every 30 minutes, 3 times total.
- Let dough rise for 2–3 hours at room temperature until doubled in size with visible bubbles.
- Flour surface generously, divide dough in half, and gently shape into long rectangles. Do not degas.
- Let shaped loaves rest on parchment paper for 45–60 minutes.
- Preheat oven to 475°F (245°C) with a baking stone inside. Transfer loaves on parchment to the stone. Spray oven with water to create steam.
- Bake for 20–25 minutes until golden and sounds hollow when tapped.
- Cool on a wire rack for at least 30–45 minutes before slicing.
Notes
Use bread flour for the best open crumb and chewy texture. High hydration dough will be sticky—use a dough scraper and wet hands to manage it.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baked
- Cuisine: Italian
Keywords: ciabatta, bread, artisan bread, Italian bread, homemade ciabatta