Ciabatta Bread
Dive into the world of homemade Italian delights with this mouthwatering ciabatta bread recipe! Crafted with just a few essential ingredients like high-quality flour and a splash of olive oil, this rustic loaf boasts a crispy crust and airy, chewy interior. Perfect for sandwiches or simply enjoying with a drizzle of balsamic, your kitchen will be filled with irresistible aromas that’ll make every bite a delight!
Prep
70
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1.5 cups warm water (360 ml)
🫙Pantry Staples(2)
- 3.5 cups all-purpose flour (438 g)
- 1 teaspoon active dry yeast (5 ml)
🧂Spices & Seasonings(1)
- 1.5 teaspoons salt (7.5 ml)
Nutrition (per serving)
Calories
405
Protein
12g
Carbs
85g
Fat
1g
👨🍳 Instructions
- 1
In a large bowl, mix warm water with yeast and let it sit for a few minutes until foamy.
- 2
Add flour and salt to the yeast mixture and stir until combined.
- 3
Cover the bowl and let the dough rise for about 40 minutes until doubled in size.
- 4
Flour your hands and gently shape the dough into a rectangle on a floured surface.
- 5
Cut the dough into desired pieces and place them on a baking sheet lined with parchment paper.
- 6
Cover and let them rest for another 30 minutes.
- 7
Preheat the oven to 450 degrees Fahrenheit.
- 8
Bake for 15 minutes or until golden brown and hollow sounding when tapped.
💡 Pro Tips
- ✓Use water between 110-115°F for yeast activation; temperatures above 120°F kill yeast cells and below 100°F slow fermentation by 50%, extending bulk fermentation to 60+ minutes.ingredient110-115°F optimal range
- ✓Maintain a 60% hydration ratio (1.5 cups water to 3.5 cups flour) for ciabatta's characteristic open crumb; this high water content creates steam pockets that expand during baking rather than forming a tight crumb structure.ingredient60% hydration ratio
- ✓Extend the first rise to 60-90 minutes instead of 40 to develop flavor through autolysin (gluten network relaxation) and allow lactobacillus to produce acetic acid, which enhances tangy flavor and crust browning via Maillard reactions.timing60-90 minutes (vs. 40 minutes)
- ✓Use a Dutch oven preheated to 500°F for the first 12 minutes of baking, then remove the lid; trapped steam gelatinizes the surface starch for maximum oven spring and creates a crackling crust through rapid moisture evaporation.equipment500°F with lid for 12 minutes
- ✓Add 25g of whole wheat flour per 3.5 cups all-purpose flour to boost extensibility and add enzymatic activity; this increases water absorption by 15% and creates a more open, airy crumb structure typical of artisan ciabatta.ingredient25g whole wheat flour (~7%)
Share this recipe
Prep
70
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Ciabatta Bread
Dive into the world of homemade Italian delights with this mouthwatering ciabatta bread recipe! Crafted with just a few essential ingredients like high-quality flour and a splash of olive oil, this rustic loaf boasts a crispy crust and airy, chewy interior. Perfect for sandwiches or simply enjoying with a drizzle of balsamic, your kitchen will be filled with irresistible aromas that’ll make every bite a delight!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1.5 cups warm water (360 ml)
🫙Pantry Staples(2)
- 3.5 cups all-purpose flour (438 g)
- 1 teaspoon active dry yeast (5 ml)
🧂Spices & Seasonings(1)
- 1.5 teaspoons salt (7.5 ml)
Nutrition (per serving)
Calories
405
Protein
12g
Carbs
85g
Fat
1g
👨🍳 Instructions
- 1
In a large bowl, mix warm water with yeast and let it sit for a few minutes until foamy.
- 2
Add flour and salt to the yeast mixture and stir until combined.
- 3
Cover the bowl and let the dough rise for about 40 minutes until doubled in size.
- 4
Flour your hands and gently shape the dough into a rectangle on a floured surface.
- 5
Cut the dough into desired pieces and place them on a baking sheet lined with parchment paper.
- 6
Cover and let them rest for another 30 minutes.
- 7
Preheat the oven to 450 degrees Fahrenheit.
- 8
Bake for 15 minutes or until golden brown and hollow sounding when tapped.
💡 Pro Tips
- ✓Use water between 110-115°F for yeast activation; temperatures above 120°F kill yeast cells and below 100°F slow fermentation by 50%, extending bulk fermentation to 60+ minutes.ingredient110-115°F optimal range
- ✓Maintain a 60% hydration ratio (1.5 cups water to 3.5 cups flour) for ciabatta's characteristic open crumb; this high water content creates steam pockets that expand during baking rather than forming a tight crumb structure.ingredient60% hydration ratio
- ✓Extend the first rise to 60-90 minutes instead of 40 to develop flavor through autolysin (gluten network relaxation) and allow lactobacillus to produce acetic acid, which enhances tangy flavor and crust browning via Maillard reactions.timing60-90 minutes (vs. 40 minutes)
- ✓Use a Dutch oven preheated to 500°F for the first 12 minutes of baking, then remove the lid; trapped steam gelatinizes the surface starch for maximum oven spring and creates a crackling crust through rapid moisture evaporation.equipment500°F with lid for 12 minutes
- ✓Add 25g of whole wheat flour per 3.5 cups all-purpose flour to boost extensibility and add enzymatic activity; this increases water absorption by 15% and creates a more open, airy crumb structure typical of artisan ciabatta.ingredient25g whole wheat flour (~7%)