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Homemade Ciabatta Bread

Kathleen R. Coffey
A no-fuss, authentic ciabatta bread recipe that produces two golden, airy loaves with a soft, chewy interior. With its minimal ingredients and long resting time, the dough develops deep, bakery-quality flavor—ideal for sandwiches, dipping, or enjoying fresh out of the oven.
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Prep Time 1 hour
Cook Time 25 minutes
Resting Time 10 hours
Total Time 11 hours 25 minutes
Course Bread, Side Dish
Cuisine Italian
Servings 18 slices

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.