Print

Classic Homemade Ciabatta Bread: Authentic High Hydration Dough

Cross-section showing the open, airy crumb structure of classic homemade ciabatta bread.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this detailed tutorial to make authentic, airy ciabatta bread at home. This method focuses on proper fermentation and handling the wet dough to achieve the characteristic large, open crumb structure and crisp crust.

Ingredients

Scale
  • 200g Poolish (made ahead)
  • 400g Bread Flour (high protein recommended)
  • 100g Whole Wheat Flour
  • 375g Water (lukewarm, about 90F)
  • 10g Fine Sea Salt
  • 3g Instant Dry Yeast

Instructions

  1. Prepare the Poolish: Mix 100g flour, 100g water, and a pinch of yeast the night before. Cover and let it ferment at room temperature for 12-16 hours until very bubbly.
  2. Mix the Dough: In a large bowl, combine the remaining 300g flour, 275g water, salt, and remaining yeast. Add the entire poolish. Mix by hand or with a dough whisk until just combined. The dough will be very wet and shaggy. Do not knead.
  3. Bulk Fermentation (First Rise): Cover the bowl tightly. Let the dough rest for 30 minutes. Perform a set of stretch and folds: gently stretch one side of the dough up and fold it over the center. Rotate the bowl 90 degrees and repeat three more times (four folds total).
  4. Continue Bulk Fermentation: Cover the dough and let it rest for another 30 minutes. Repeat the stretch and fold process. Cover and let the dough complete its bulk fermentation at room temperature for 2 to 3 hours, or until it has increased significantly in volume and appears aerated.
  5. Divide and Shape: Lightly flour a work surface. Gently scrape the wet dough onto the flour. Dust the top lightly with flour. Using a bench scraper, gently divide the dough into two or three rectangles. Do not press out the air. Gently stretch each piece into a rough rectangle shape, about 10 inches long.
  6. Final Proof: Place the shaped dough pieces onto parchment paper dusted heavily with flour or semolina. Cover loosely with plastic wrap or a damp towel. Proof at room temperature for 45 to 60 minutes. The dough should look puffy but still hold its shape.
  7. Preheat Oven and Steam Setup: Place a baking stone or steel on the middle rack. Place a cast iron pan or sturdy metal tray on the bottom rack. Preheat the oven to 475F (245C) for at least 45 minutes.
  8. Bake: Carefully slide the parchment paper with the dough onto the preheated stone. Pour 1 cup of boiling water into the hot pan on the bottom rack immediately and quickly close the oven door to trap the steam.
  9. Bake for 15 minutes with steam. Carefully remove the water pan (or open the door briefly to vent steam). Reduce the temperature to 425F (220C). Continue baking for another 15 to 20 minutes until the crust is deep golden brown.
  10. Cool: Transfer the loaves to a wire rack and cool completely before slicing to set the crumb structure.

Notes

  • Achieving the open crumb requires high hydration (the wet dough). Do not add extra flour during mixing or shaping unless absolutely necessary.
  • Use a high-protein bread flour for the best structure development.
  • Steam is critical for maximum oven spring and a thin, crisp crust.
  • If you prefer a longer, slower fermentation for deeper flavor, you can retard the bulk fermentation in the refrigerator for up to 18 hours after the first set of folds.

Nutrition

Find it online: https://dishicious.com/classic-homemade-ciabatta-bread-recipe/