Italian Ciabatta Recipe

Combine 250 g bread flour, 150 g water, and 1 tsp active dry yeast in a bowl. Mix until a shaggy, slightly sticky dough forms. Cover the bowl with plastic wrap or a lid and leave at room temperature (about 20–22°C / 68–72°F) for 12–16 hours, until puffed and aromatic with small bubbles. Refrigerate if it becomes overly active; bring back to room temperature before using (30–60 minutes).

Autolyse and initial mix

In a large mixing bowl, combine 450 g bread flour and 350 g lukewarm water. Mix until no dry flour remains and the mass is cohesive (the dough will be very wet and sticky). Let rest 20–30 minutes (autolyse).

Add biga, yeast, salt and oil

Tear the room-temperature biga into pieces and add it to the autolysed dough. Sprinkle 3 g active dry yeast over the dough and add 12 g salt. Add 15 ml olive oil. Mix by hand: fold and press until the ingredients are incorporated. The dough will be sticky and loose — this is normal for ciabatta.

Bulk fermentation with folds

Cover the bowl and let the dough ferment at room temperature for about 1 hour. Perform a series of stretch-and-folds: every 30 minutes for the next 2 hours (total 4 folds), reach under the dough, stretch one side up and fold over the center, rotate the bowl and repeat on all four sides. Between folds the dough should rise and become more extensible. Total bulk fermentation time ~2.5–3 hours, dough should increase in volume about 50% and show bubbles.

Bench strength and portioning

Generously dust a work surface with semolina or fine cornmeal and a little all-purpose flour. Carefully transfer the dough to the surface using a bowl scraper — do not deflate aggressively. Lightly dust the top of the dough. Using a bench scraper, divide the dough into 2–4 pieces (typical: two large loaves or four smaller ciabattas). Handle gently to preserve gas bubbles.

Preshape and final proof

Lightly shape each piece into a loose rectangle by folding the edges under just enough to give a slight surface tension; do not degas. Place shaped pieces seam-side down on a well-dusted couche, parchment, or floured baking sheet, leaving ample space. Cover with lightly oiled plastic or a cloth and proof for 45–60 minutes at room temperature, until slightly puffy and jiggly. Alternatively, refrigerate proof overnight (8–12 hours) for improved flavor; bring to room temperature for 30–60 minutes before baking.

Preheat and prepare

About 30 minutes before baking, preheat the oven to 250°C (482°F) with a baking stone or heavy steel on the middle rack. Place a shallow metal tray on the lower rack for steam. If using a baking sheet, preheat it as well. Have parchment ready to transfer loaves.

Transfer and score

Gently transfer the proofed ciabatta pieces onto semolina-dusted parchment by folding the parchment under the dough or using a wide spatula — keep them oriented long side parallel to the oven rack for good oven spring. Optionally lightly dust tops with flour and make 1–2 shallow diagonal slashes with a lame or sharp knife; slashes are optional because ciabatta often vents naturally.

Steam and bake

Carefully pour 200 ml hot water into the preheated steam tray to create steam and quickly close the oven door. Slide the parchment with loaves onto the stone/steel. Bake at 250°C (482°F) for 12 minutes with steam, then remove the steam tray (or open vents) and lower oven to 220°C (428°F). Continue baking for another 10–15 minutes until the crust is deep golden brown and the loaves sound hollow when tapped. Total bake time ~22–27 minutes depending on size.

Cool

Remove loaves to a wire rack and cool at least 45–60 minutes before slicing. This resting time finishes crumb set and improves texture. Store in a paper bag or loosely wrapped at room temperature for up to 2 days; freeze for longer storage.