Description
This authentic ciabatta bread recipe uses a biga starter for deep flavor and a chewy, airy crumb. Learn how to make artisan-style Italian ciabatta with simple ingredients, perfect for sandwiches, dipping, or serving with soups and pasta. Best homemade ciabatta bread for your rustic baking collection.
Ingredients
400g bread flour
300ml water
1/2 tsp instant yeast
1 1/2 tsp salt
150g bread flour
100ml water
1/8 tsp instant yeast
Instructions
1. Mix the biga ingredients in a bowl, cover, and let it sit at room temperature for 12–18 hours.
2. In a large bowl or mixer, combine the biga with the remaining flour, water, yeast, and salt. Mix until sticky and elastic.
3. Transfer dough to a greased bowl and let it rise for 90 minutes, giving it a stretch and fold every 30 minutes.
4. On a floured surface, shape the dough into a rectangle and divide into two slipper-shaped loaves.
5. Let loaves rest covered for 45 minutes until slightly puffed.
6. Preheat oven to 450°F (230°C) with a steam tray inside.
7. Bake loaves for 20–25 minutes until golden and hollow-sounding when tapped. Cool before slicing.
Notes
Let the biga ferment fully for best flavor.
Handle the dough gently to preserve air bubbles.
Use steam when baking for a crispy crust.
- Prep Time: 20 minutes (plus 12–18 hours fermentation)
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 50g)
- Calories: 120
- Sugar: 0g
- Sodium: 190mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg