Description
This Easy Ciabatta Bread Recipe is perfect for beginners looking to create a light, airy, and foolproof Italian classic at home. Using simple ingredients and stretch-and-fold techniques combined with steam baking, this recipe delivers crusty, chewy ciabatta with minimal fuss and maximum flavor. The long resting and proofing periods help develop the characteristic open crumb and delightful texture.
Ingredients
Scale
Dough Ingredients
- 4 cups (500 g) bread flour (high protein)
- 2 cups (475 ml) warm water, about 95–105°F
- 2 teaspoons instant yeast (or 2 1/4 teaspoons active dry yeast)
- 2 teaspoons fine sea salt
- 1 tablespoon olive oil (optional, for flavor and handling)
Baking Ingredients
- Semolina or extra flour for dusting
- Parchment paper for transferring dough
Instructions
- Make the dough: In a large bowl, whisk together the bread flour, instant yeast, and fine sea salt. Add the warm water and olive oil if using. Stir with a spatula until no dry spots remain. The dough will be very wet and sticky, which is expected for ciabatta.
- Rest (autolyse): Cover the bowl and let the dough rest for 20–30 minutes. This hydration period helps the flour absorb moisture and kickstarts gluten formation.
- First stretch-and-fold: With wet hands, grab one edge of the dough, stretch it up, and fold it over the center, then rotate the bowl and repeat 4 times to form a rough ball. Cover again and rest for 30 minutes.
- Repeat folds: Perform two more rounds of stretch-and-folds spaced 30 minutes apart. The dough will gradually become smoother and more stable. Keep hands damp to avoid sticking.
- Bulk rise: Cover the bowl and let the dough rise in a warm spot for 1–2 hours until it’s puffed up and roughly doubled in size, wobbling like a soft pillow when jiggled.
- Prepare the bake setup: Place a baking stone or an inverted sheet pan in the oven and preheat it to 475°F (245°C) for at least 30 minutes. Put an empty metal pan on the lower rack to create steam during baking.
- Shape gently: Dust a clean counter generously with flour or semolina and carefully scrape the dough out without deflating it. Dust the top with extra flour and use a bench scraper to shape it into a rectangle about 1 inch thick. Cut into two equal pieces.
- Final shaping: With floured hands, lift each piece and gently stretch into a longer slipper shape, avoiding pressing down to keep as much air inside as possible. Place each loaf on a parchment paper sheet dusted with flour or semolina, leaving space between them.
- Final proof: Cover the loaves loosely with a towel and let them rest for 30–45 minutes until slightly puffy. Meanwhile, bring one cup of water to a boil to create steam in the oven.
- Steam and bake: Slide the parchment with the loaves onto the hot baking stone or sheet pan. Quickly pour the boiling water into the empty metal pan below and close the oven door to trap steam. Bake for 12 minutes, then remove the steam pan, rotate the loaves, and bake for another 10–15 minutes until the bread is deep golden brown.
- Cool completely: Transfer the loaves to a wire rack and allow them to cool completely for at least 45 minutes before slicing. Cutting too soon can squash the crumb and make it gummy.
Notes
- If using active dry yeast instead of instant yeast, dissolve it in a small portion of the warm water and let it activate for 5–10 minutes before adding to the flour mixture.
- The dough will be very wet compared to typical bread dough—this is important for ciabatta’s open crumb structure.
- Use wet hands during stretch-and-folds to prevent sticking.
- Generating steam in the oven is key to achieving a crisp crust and good oven spring.
- Be gentle when shaping to maintain air pockets inside the dough.
- Allow the bread to cool completely before slicing for best texture and crumb integrity.
