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

1. In a large bowl, combine flour, water, salt, yeast, and the poolish.
2. Mix with a wooden spoon or dough scraper until a sticky dough forms.
3. 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!