Name: Ciabatta Bread Recipe: Rustic and Chewy
Prep time: 30 min
Cook time: 25 min
Total time: 1135 min
Ingredients: Biga:; 1 cup bread flour; 1/2 cup water; 1/4 tsp yeast; Dough:; 3 cups bread flour; 1 1/4 cups water; 1 1/2 tsp salt; 1/2 tsp yeast; All biga; Optional: Olive oil; Suggested Pairings: Olive oil (red wine)

Introduction

Ciabatta bread is an Italian classic, prized for its airy, open crumb, chewy texture, and crisp, flour-dusted crust. Perfect for sandwiches, dipping in olive oil and balsamic, or pairing with soups and stews, this artisan bread brings rustic charm to any meal. Its high-hydration dough requires some patience but rewards with authentic flavor. This recipe delivers a traditional ciabatta, adaptable for dietary preferences, best served fresh from the oven for home gatherings or casual dinners.

Ingredients

For the Biga (Starter):

1 cup bread flour (120g)
1/2 cup water, lukewarm (120ml)
1/4 tsp instant yeast

Dough Ingredients:

3 cups bread flour (360g), plus extra for dusting
1 1/4 cups water, lukewarm (300ml)
1 1/2 tsp kosher salt
1/2 tsp instant yeast
All of the biga

For Finishing:

Optional: Olive oil for brushing
Suggested Tools: Bench scraper, parchment paper, baking stone or sheet

For Serving:

Suggested Pairings: Olive oil with herbs, tomato soup, or prosciutto
Suggested Beverage: Red wine (e.g., Chianti), sparkling water, or espresso

Step-by-Step Process

Make Biga (12-18 Hours Ahead): In a small bowl, mix 1 cup bread flour, 1/2 cup lukewarm water, and 1/4 tsp instant yeast until a sticky paste forms. Cover tightly with plastic wrap and let sit at room temperature (70-75°F) for 12-18 hours, until bubbly and doubled in size.
Mix Dough: In a large bowl, combine 3 cups bread flour, 1 1/4 cups lukewarm water, 1 1/2 tsp salt, 1/2 tsp instant yeast, and all of the biga. Stir with a wooden spoon or your hands until a shaggy, sticky dough forms, about 2 minutes. (The dough will be very wet; this is normal for ciabatta.)
Knead Dough: Perform stretch-and-fold kneading in the bowl: Wet your hands, grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90 degrees and repeat 3 more times. Cover and rest for 30 minutes. Repeat stretch-and-fold 3 more times every 30 minutes (total 2 hours).
Bulk Fermentation: Cover the dough and let rise at room temperature for 8-12 hours, until tripled in size and very bubbly. (A warm spot speeds this up slightly.)
Shape Loaves: Generously flour a work surface and your hands. Gently turn out the dough, keeping air bubbles intact. Divide into 2 equal pieces with a floured bench scraper. Shape each into a rough 10×4-inch rectangle by folding sides under slightly; avoid deflating. Place on a parchment-lined baking sheet or peel, dust with flour, and cover loosely with a clean towel. Let rise for 1-2 hours, until puffy.
Preheat Oven: Place a baking stone (if using) or baking sheet in the oven and preheat to 450°F (230°C) for 45 minutes. Place a shallow pan on the lower rack for steaming.
Bake: Just before baking, pour 1 cup hot water into the shallow pan to create steam (be cautious). Slide parchment with loaves onto the hot stone or sheet. Bake for 20-25 minutes, until golden brown and crusty, with an internal temperature of 200°F (93°C). Optional: Brush lightly with olive oil for shine after baking.
Cool and Serve: Transfer loaves to a wire rack to cool for at least 30 minutes before slicing. Serve with olive oil, soup, or as sandwich bread, paired with a beverage like red wine or espresso.

Tips for Better Ciabatta Bread

Use bread flour for a strong gluten structure; all-purpose flour yields a softer crumb.
Handle dough with wet or floured hands to prevent sticking; a bench scraper is essential.
Don’t skip the biga; it develops flavor and texture over 12-18 hours.
Maintain dough hydration (about 80%); resist adding extra flour despite stickiness.
Create steam in the oven for a crispy crust; a water bath or spritzing works.
Let the dough rise fully to achieve ciabatta’s signature holes; under-proofing results in dense bread.
Dust loaves with flour before baking for a rustic, artisan look.
Cool completely before slicing to preserve the chewy interior.

Variations and Customization

Whole Wheat Ciabatta: Replace 1 cup bread flour in the dough with whole wheat flour; add 1 tbsp extra water.
Gluten-Free Ciabatta: Use a gluten-free bread flour blend and add 1 tsp xanthan gum; results may be denser.
Herb Ciabatta: Add 1 tbsp chopped fresh rosemary or thyme to the dough during mixing.
Olive Ciabatta: Fold in 1/2 cup chopped kalamata olives during the final shaping.
Garlic Ciabatta: Mix 1 tsp garlic powder or 2 minced roasted garlic cloves into the dough.
Seeded Ciabatta: Sprinkle sesame or poppy seeds on top before baking.
Mini Ciabatta Rolls: Divide dough into 6-8 pieces for smaller rolls; reduce bake time to 15-18 minutes.
Sourdough Ciabatta: Replace biga with 1 cup active sourdough starter; adjust flour and water slightly.

Storage and Serving Tips

Store bread in a paper bag at room temperature for up to 2 days; plastic bags soften the crust.
Freeze whole or sliced loaves in airtight bags for up to 2 months; thaw at room temperature.
Refresh stale bread by sprinkling with water and baking at 350°F for 5-10 minutes.
Serve warm or at room temperature; avoid refrigerating, as it dries out the crumb.
Use leftovers for croutons, bruschetta, or panzanella salad.
Slice thickly for sandwiches or thinly for dipping to suit the meal.
Pair with a hearty soup or stew to soak up flavors.
Keep the cut side down on a board to preserve the crust’s crispness.

Nutritional Information

Based on 12 servings (1 slice each):

Calories: 140 kcal
Total Fat: 0.5g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 290mg
Total Carbohydrates: 29g
Dietary Fiber: 1g
Sugars: 0g
Protein: 4g
Vitamin A: 0% Daily Value
Vitamin C: 0% Daily Value
Calcium: 2% Daily Value
Iron: 8% Daily Value

Note: Nutritional values vary based on ingredient brands and optional add-ins. This bread is low in fat but moderate in sodium. For dietary needs, try whole wheat or gluten-free variations. Its nutrients are minimal, primarily from flour.

Conclusion

This ciabatta bread recipe delivers a rustic, chewy loaf that’s perfect for any occasion, from casual dinners to artisan sandwich-making. Its straightforward process and authentic flavor make it a favorite for home bakers. The airy crumb and crisp crust create an irresistible bread. This recipe is sure to become a staple, cherished for its versatility and charm.