The Best Ciabatta Recipe
This Italian classic is made with a high-hydration dough, which gives ciabatta its beautiful airy texture. It’s easier than it looks if you’re patient with the process.
Ingredients (Makes 2 loaves)
Poolish (starter – prepare the night before)
- 1 cup (125 g) bread flour
- ¾ cup (180 ml) water (room temp)
- ⅛ tsp instant yeast
Dough
- 2 ½ cups (325 g) bread flour
- 1 cup (240 ml) water (lukewarm)
- 2 tsp salt
- ½ tsp instant yeast
- All of the poolish
Instructions
1. Make the Poolish (Night Before)
- In a bowl, mix flour, water, and yeast until smooth.
- Cover loosely and let sit at room temperature for 12–16 hours until bubbly and doubled.
2. Make the Dough
- In a large bowl, combine flour, water, salt, yeast, and the poolish.
- Mix with a wooden spoon or dough scraper until a sticky dough forms.
- This dough will be very wet – resist adding extra flour.
3. Stretch & Fold (Instead of Kneading)
- Transfer dough to a well-oiled bowl.
- Cover and let rise for 2–3 hours, performing a stretch-and-fold every 30 minutes (pull one side of dough up and fold over, rotate bowl, repeat 4 times).
- Dough should become smoother and bubbly.
4. Shape the Loaves
- Generously flour your work surface.
- Gently tip dough out (do not punch down).
- Cut into 2 equal pieces. Handle carefully to preserve air pockets.
- Stretch each piece into a rustic rectangle.
5. Final Rise
- Place loaves on a parchment-lined baking sheet dusted with flour.
- Cover loosely with a towel and let rest 30–40 minutes.
6. Bake
- Preheat oven to 450°F (230°C) with a baking stone or inverted baking sheet inside. Place a pan of water on the bottom rack for steam.
- Slide ciabatta (with parchment) onto the hot stone/baking sheet.
- Bake 22–25 minutes until golden brown with a crisp crust.
- Cool on a wire rack before slicing.
Why This Ciabatta Works
Poolish starter = deep, complex flavor
High hydration = airy, hole-filled crumb
Stretch-and-fold = strong gluten without kneading
Steam = thin, crackly crust
Pro Tip: For an even more authentic result, replace half the water in the dough with sparkling water – it helps create bigger air pockets!
