Ciabatta Bread

A crusty, airy loaf of homemade ciabatta bread that brings the warm aroma of an Italian café into your kitchen.

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Prep Time 13

Cook Time 30

Total Time 13 30

Servings: 8 servings

Course: Bread, Side

Cuisine: Italian

Calories: 135

Ingredients Method Notes

Ingredients

For the Poolish

1.5 cups 1 ½ cups bread flour Provides structure; all-purpose flour works too, but the result won’t be as chewy.
1 cup 1 scant cup water (room temperature) Activates the yeast; warm water can accelerate the process.
0.25 teaspoon ¼ teaspoon instant yeast Speeds up fermentation; fresh yeast can be used as well.

For the Dough

2.67 cups 2 ⅔ cups bread flour Adds strength; replace some with whole wheat for added flavor.
1 cup 1 cup water (room temperature) Crucial moisture; adjust based on dough consistency.
2 teaspoons 2 teaspoons salt Enhances flavor and controls fermentation.
0.5 teaspoon ½ teaspoon instant yeast A secondary kick for the dough; active dry yeast can be substituted.

Method

Preparation

Make the poolish: Combine the 1 ½ cups bread flour and 1 scant cup of water with ¼ teaspoon yeast. Stir until well-mixed, and cover for 12-16 hours.
Make the dough: In a large bowl, mix the pooled mixture, 2 ⅔ cups bread flour, 1 cup water, 2 teaspoons salt, and ½ teaspoon yeast. Knead until smooth, about 10-15 minutes.

Notes

Tips: Use a kitchen scale for precise measurements. Don't be afraid to use your hands; get messy for the best texture. For serving, ciabatta works well for sandwiches or can be enjoyed with olive oil. Store in a cloth or paper bag for freshness.