The Very Lightest Ciabatta
Delight in the irresistibly airy and tender texture of "The Very Lightest Ciabatta," a must-try recipe for bread lovers and home bakers alike. This Italian classic stands out for its signature open crumb and crispy golden crust, achieved through a high-hydration dough and a patient fermentation process using a flavorful biga pre-ferment. With just a handful of pantry staples—flour, water, yeast, olive oil, and salt—you can create artisan-style bread right in your own kitchen. Perfect for crafting gourmet sandwiches or pairing alongside soups and salads, this ciabatta recipe will elevate any meal while introducing you to the art of steam baking. If you’re looking to master homemade bread with professional results, this is your ultimate guide.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 400 milliliters Water (lukewarm)
- 2.5 teaspoons Active dry yeast
- 10 grams Salt
- 15 milliliters Olive oil
Instructions
In a large bowl, combine 150 grams of the flour, the lukewarm water, and the yeast. Stir well to make a loose dough or 'biga' (pre-ferment). Cover the bowl with plastic wrap or a clean kitchen towel and let it rise at room temperature for 6–8 hours, or until bubbly and doubled in size.
After the biga is ready, add the remaining 350 grams of flour and the salt to the bowl. Mix gently, then add the olive oil. Stir thoroughly until the dough starts to come together.
Transfer the dough to a lightly floured work surface. Knead for about 10 minutes until smooth and elastic. The dough will be sticky but resist adding too much flour; this high hydration level is key to the ciabatta’s airy texture.
Place the dough in a lightly oiled bowl and cover it again. Let it rise for 1–2 hours, or until it has doubled in size.
Gently transfer the risen dough onto a well-floured surface, taking care not to deflate it. Using a bench scraper or sharp knife, divide the dough into 2 equal portions. Shape each portion into an elongated rectangle or oval, being careful not to overhandle the dough.
Line a baking sheet with parchment paper and generously dust with flour. Carefully place the shaped dough pieces onto the baking sheet. Cover loosely with a kitchen towel and let rise for another 45 minutes.
While the dough is rising, preheat your oven to 220°C (430°F). Place an empty baking pan on the bottom rack of the oven to create steam during baking.
Just before placing the bread in the oven, pour about 1 cup of water into the hot baking pan to create steam. Quickly place the ciabatta loaves in the oven and close the door to trap the steam.
Bake for 25–30 minutes, or until the loaves have a golden-brown crust and sound hollow when tapped on the bottom.
Remove the loaves from the oven and let them cool on a wire rack. Serve once fully cooled or use for sandwiches, soups, and more.
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3946 mg | 172% | |
| Total Carbohydrate | 384.6 g | 140% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 1.1 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 695 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
