Ciabatta bread is a rustic Italian classic that pairs an irresistibly chewy crumb with a crisp, golden crust.
This recipe stands out for its slow fermentation process, which develops deep, complex flavors without requiring complicated techniques.
Homemade Ciabatta Bread
Equipment
- 1 × Stand mixer with paddle and dough hook attachment
- 1 × Medium mixing bowl
- 1 × Large mixing bowl
- 1 × Bench scraper
- 1 × Baking stone (or inverted baking sheet)
- 2 × 12×6-inch parchment paper sheets
- 1 × Pizza peel
- 1 × Spray bottle (for water)
- 1 × Wire cooling rack
- 1 × Digital instant-read thermometer
Ingredients
For the Sponge
- 1 cup 130 g all-purpose flour
- ⅛ teaspoon instant yeast
- ½ cup 120 ml water, room temperature
For the Dough
- 2 cups 260 g all-purpose flour
- 1½ teaspoons salt
- ½ teaspoon instant yeast
- ¾ cup 180 ml water, room temperature
- ¼ cup 60 ml whole or 2% milk, room temperature
Instructions
- Preparing the Flavorful Sponge: In a medium mixing bowl, combine 1 cup (130 g) of all-purpose flour, ⅛ teaspoon of instant yeast, and ½ cup (120 ml) of room-temperature water. Using a wooden spoon, stir until all the flour is moistened and you have a soft, sticky paste.This mixture is known as the sponge (or pre-ferment), which helps develop deep flavor and that signature airy texture. Once mixed, cover the bowl tightly with plastic wrap to keep in the moisture. Leave the sponge at room temperature to ferment for at least 8 hours, or up to 24 hours for a richer flavor. Avoid refrigerating—it needs warmth for proper yeast activity.
- Mixing the Main Dough: Transfer the fermented sponge into the bowl of a stand mixer fitted with the paddle attachment. Add the remaining dough ingredients: 2 cups (260 g) all-purpose flour, 1½ teaspoons salt, ½ teaspoon instant yeast, ¾ cup (180 ml) water, and ¼ cup (60 ml) whole or 2% milk. Begin mixing on low speed for about 1 minute, stopping as needed to scrape down the sides and paddle, until a loose, shaggy dough forms. This stage simply combines the ingredients—don’t worry about smoothness yet.
- Developing Gluten Structure: Switch the mixer speed to medium-low and continue mixing for 4 to 6 minutes. You’ll notice the dough becoming more cohesive and starting to pull away from the sides of the bowl. When it forms a uniform, sticky mass that clings slightly to the paddle, it’s ready for kneading.
- Kneading for Elasticity: Replace the paddle attachment with the dough hook. Knead the dough on medium speed for about 10 minutes, or until it becomes smooth, shiny, and very elastic. This dough is naturally high-hydration (wet and sticky), so resist the temptation to add more flour—this texture is key to the bread’s open crumb.
- First Rise (Bulk Fermentation): Lightly oil or spray a large mixing bowl with non-stick cooking spray. Transfer the dough into the bowl, cover it tightly with plastic wrap, and allow it to rise at room temperature until it doubles in size, which should take about 1 hour. Keep it away from drafts for consistent proofing.
- First Folding for Strength: Spray a rubber spatula or bowl scraper with non-stick spray to prevent sticking. Gently lift one edge of the dough and fold it toward the center. Rotate the bowl 90°, then repeat. Continue until you have made 8 folds in total (two full turns of the bowl). This folding step builds structure without aggressive kneading.Cover again with plastic wrap and let the dough rest for 30 minutes.
- Second Folding for Final Structure: Repeat the folding process exactly as before—8 gentle folds around the dough. Replace the plastic wrap and allow the dough to rise once more until doubled in volume, about 30 more minutes.
- Preheating for Artisan Results: One hour before you bake, position an oven rack in the lower-middle position. Place a baking stone on the rack to preheat with the oven, and set the oven temperature to 450°F (232°C). This ensures the stone is piping hot, ready to create a crisp crust.
- Shaping the Ciabatta Loaves: Cut two pieces of parchment paper to approximately 12×6 inches each, then generously dust them with flour. Turn the dough out gently onto a well-floured surface, taking care not to deflate all the air bubbles. Lightly flour the top of the dough, then use a bench scraper to divide it into two equal pieces.
- For each piece: turn the cut side up, dust with more flour, and press gently into a 12×6-inch rectangle. Fold the short sides toward the center, overlapping slightly like folding a letter into thirds, to make a 7×4-inch rectangle.
- Second Rest Before Baking: Place each shaped loaf seam-side down on the prepared parchment. Dust with more flour and cover loosely with plastic wrap. Let them rest at room temperature for 30 minutes, during which you’ll see small surface bubbles forming—an indicator of proper fermentation.
- Final Shaping and Steaming: Using floured fingertips, gently press each loaf into a 10×6-inch rectangle. Lightly mist the tops with water using a spray bottle. With the help of a pizza peel, slide the loaves (with the parchment) onto the hot baking stone. Spray them again with water after 2 minutes and once more after 5 minutes of baking—this steam creates the glossy, crackly crust.
- Baking to Perfection: Bake the loaves for 22 to 27 minutes, or until the crust is a rich golden brown and the internal temperature reads 210°F (99°C) when checked with a digital thermometer.
- Cooling for Best Texture: Carefully transfer the baked loaves to a wire cooling rack and discard the parchment. Let the bread cool completely for at least 1 hour before slicing—cutting too early will compress the crumb and release precious moisture.
- Storage and Reheating: Store the bread at room temperature in a double layer of plastic wrap for up to 3 days, or freeze for up to 1 month wrapped in plastic and foil. To refresh the crust, place the loaf in a 450°F oven for 6–8 minutes before serving.
Notes
- Use a stand mixer for easier kneading, especially with this sticky, high-hydration dough.
- Allow the sponge to ferment at room temperature for 8 to 24 hours for maximum flavor.
- Handle the dough gently and avoid adding extra flour to maintain the open, airy crumb.
- Use a baking stone or preheated inverted baking sheet to achieve a crisp, artisan crust.
- Spray water in the oven during the first minutes of baking to create steam and a glossy crust.
- Let the bread cool completely before slicing to preserve texture and crumb structure.
- For variations, whole wheat flour can partially replace all-purpose flour but may reduce airiness.
- If you don’t have instant yeast, activate active dry yeast in warm water before use.
Its signature open texture, dotted with airy pockets, makes it perfect for dipping into soups, serving alongside salads, or using for hearty sandwiches.
While bread is naturally higher in carbs, this version remains light per serving, offering only about 79 calories—making it an indulgence you can enjoy more often.
The small protein boost from wheat flour contributes to satiety, and if paired with protein-rich fillings like lean meats, cheese, or legumes, it transforms into a balanced meal.
Best of all, with just a handful of pantry staples and a little patience, you can create bakery-quality bread at home—ideal for everyday enjoyment or special gatherings.
Must-Have Tools for Perfect Results
Stand Mixer with Dough Hook
Handles the high-hydration, sticky dough effortlessly, saving your arms from intense kneading while ensuring a smooth, elastic texture. Also invaluable for pizza doughs, brioche, and other bread recipes.
Bench Scraper
Perfect for dividing the delicate dough without deflating it and for transferring it cleanly to parchment. It’s also a must for cleaning floury work surfaces in seconds.
Baking Stone
Delivers even heat distribution, creating a crisp, artisan-style crust that’s hard to replicate with a standard baking sheet. Ideal for pizzas, flatbreads, and pastries.
Digital Instant-Read Thermometer
Ensures your bread reaches the perfect internal temperature for doneness without overbaking. Great for roasting meats, checking oil temperatures, and candy-making.
Spray Bottle for Water
Creates steam in the oven, which helps achieve that glossy, crunchy crust. Also handy for keeping herbs fresh or misting plants.
Chef’s Secrets: Unlocking Artisan Ciabatta Bread
Crafting perfect ciabatta requires patience and gentle handling.
The long fermentation of the sponge not only develops complex, nutty flavors but also strengthens gluten for that signature chewy texture.
When folding the dough during proofing, think of it as a gentle workout for the dough — it builds structure without tearing.
Avoid heavy kneading or aggressive shaping to keep those beautiful air pockets intact.
Flour your hands liberally when shaping, but resist adding too much extra flour, which can weigh down the dough and close the crumb.
Using a baking stone or preheated heavy tray ensures even heat transfer, giving your loaves that crispy, golden crust that contrasts perfectly with the soft interior.
Lastly, spraying water into the oven during baking creates a steamy environment that enhances crust formation, making your bread look and taste truly professional.
Serving Suggestions: Delicious Ways to Enjoy Ciabatta
Ciabatta’s airy crumb and sturdy crust make it incredibly versatile.
Serve it fresh with olive oil and balsamic vinegar for dipping, or slice it thickly for hearty sandwiches filled with grilled vegetables, cured meats, or creamy cheeses.
It’s perfect alongside soups and stews, soaking up flavorful broths without falling apart.
For breakfast, toast slices and top with smashed avocado, a sprinkle of chili flakes, and a drizzle of lemon juice for a simple yet satisfying meal.
Ciabatta also works wonderfully as bruschetta, topped with fresh tomatoes, basil, and garlic.
Its robust texture holds up well to spreads, making it ideal for meal prep or casual entertaining.
Storage Tips: Keeping Ciabatta Fresh Longer
To maintain freshness, store ciabatta wrapped tightly in plastic wrap or a reusable bread bag at room temperature for up to three days.
Avoid refrigeration, as it accelerates staling.
For longer storage, freeze the bread wrapped first in plastic wrap, then in foil or a freezer bag for up to one month.
When ready to eat, thaw at room temperature and refresh the crust by placing the bread in a preheated 450°F oven for 6 to 8 minutes.
This simple step crisps the crust and warms the crumb, restoring that just-baked quality.
If you cut the bread before freezing, wrap slices individually so you can thaw only what you need, perfect for quick sandwiches or toast.
Frequently Asked Questions
1. Can I use whole wheat flour in this recipe?
Yes, you can substitute up to 50% of the all-purpose flour with whole wheat. Keep in mind whole wheat flour absorbs more water, so you might need to adjust hydration slightly.
The crumb will be denser and less open but still delicious and nutritious.
2. What if I don’t have a stand mixer?
You can knead the dough by hand, but expect a stickier, wetter dough that requires more patience and gentle handling.
Use a bowl scraper to fold and stretch the dough during rising periods. It will take longer but the bread will still turn out great.
3. Why is my ciabatta dense and not airy?
Dense bread usually means the dough was handled too roughly, not given enough fermentation time, or the yeast was inactive.
Ensure you do the long sponge ferment and gentle folds to build gluten and trap air. Also, check your yeast’s freshness.
4. How important is the baking stone?
A baking stone absorbs and evenly radiates heat, giving the bread a superior crust. If you don’t have one, preheat a heavy baking sheet upside down on the lowest oven rack; this helps but may not replicate the exact texture.
5. Can I make ciabatta rolls instead of loaves?
Absolutely! Divide the dough into smaller portions and shape into rolls. Place them spaced apart on parchment and bake with the same method.
Rolls will bake faster—check for a golden crust and internal temperature around 210°F.
