This delicious Ciabatta Bread comes together in about 2 hours and requires minimal hands-on time, making it perfect for a quick and easy breakfast that your family will love!
Ingredient Breakdown
To make your what I like to call ‘Italian wonder bread’, you’ll need the following ingredients:
- 50 grams (about 1/3 cup) all-purpose or bread flour: Essential for the initial poolish, giving the bread structure while maintaining a light texture.
- 2 grams (1/2 teaspoon) instant yeast: SAF yeast is my preference for its robust rise, ensuring your bread is fluffy and airy.
- 50 grams (about 1/4 cup) water, lukewarm or room temperature: Used for the poolish, helps activate the yeast and flour mixture.
- 360 grams (about 1.5 cups) water, lukewarm or room temperature: This hydration level is crucial for that delightful crust and chewy crumb.
- 12 grams (about 2 teaspoons) salt, kosher or sea salt: Enhances flavor, it’s a necessity!
- 450 grams (about 3.5 cups) bread flour: This forms the bulk of the dough, providing strength and structure for the bread.
Now that we have the ingredients, let’s dive into the cooking process!
Let’s Get Cooking!
Prepare the Poolish: In a large bowl, whisk together 50 grams of all-purpose flour and 2 grams of instant yeast. Add 50 grams of lukewarm water, stirring with a spatula until the mixture is well combined. Cover the bowl with a tea towel or cloth and let it sit for 3 to 4 hours at room temperature. You’ll know it’s ready when the surface is dimpled with holes, it should be bubbly and lively!
Mix in the Dough: To the bowl of the poolish, add 360 grams of lukewarm water. Stir briefly; the sponge should pull away from the bowl. Add 12 grams of salt, combining it all. Gradually add the 450 grams of bread flour, mixing until a sticky dough ball forms, you want it wet and tacky.
Stretch and Fold: Grab some water to wet your hands, then take one side of the dough, pull it up and fold it into the center. Give the bowl a quarter turn and repeat until you’ve folded all the way around, this is where the magic starts. If time permits, repeat this step every 30 minutes for a total of four sets over two hours. If you’re short on time, doing it just once or twice is completely fine!
First Rise: Now, transfer the dough to a straight-sided vessel or you can keep it in the bowl if you prefer. Cover it with a towel and let it rise until it has doubled in volume, which typically takes about 1-2 hours.
Chill the Dough: Once risen, deflate the dough gently using wet hands or by turning it out onto a floured surface. Cover it and pop it in the fridge for at least 12 hours (up to 48 hours is even better!). This is crucial for flavor development, so don’t skip it!
Shape and Proof: After chilling, turn the dough out onto a floured work surface, ensuring you don’t use too much flour here! Using a bench scraper, shape it into a tight ball and cut it in half. Each piece should roughly weigh 455 grams if you want perfect loaves. Dust with flour, place seam-side up onto flour, then cover them again and let them rest for about 2.5 hours.
Preheat and Bake: About an hour and a half into the final rise, preheat your oven to 425ºF. When your loaves are ready, flip them over using a bench scraper, and gently stretch them into their signature ‘slipper’ shape. Place them on a parchment-lined sheet pan and bake for 20-25 minutes until golden brown.
If you loved this bread, be sure to check out my Barbie Cake recipe!
Tips for Success
Hydration is Key
One secret to a delicious ciabatta is the hydration; the wetter the dough, the airier your bread will be! Don’t worry if it feels super sticky, it’s all part of the process.
Timing Matters
Make sure to leave enough time for both rises and chilling the dough. It might feel like patience is virtue, but trust me, it pays off in flavor!
Flipping the Dough
When you flip the dough, be gentle! Remember, you want those lovely air bubbles intact.
Serving and Storage Tips
- Serving Suggestions: This homemade ciabatta is great served warm with olive oil, as a side to pasta, or transformed into sandwiches that’ll impress anyone!
- Storage: Keep your leftover ciabatta in an airtight container at room temperature for up to 3 days. It’ll still be delicious, but it may lose some of that gorgeous crust.
- Reheating: To revive its former glory, just pop it back in the oven at 350ºF for about 5-10 minutes. Trust me, you’ll be happy you did!
- Freezer-Friendly: Yes! If you want to save some for later, wrap it tightly and place it in the freezer. When ready to eat, let it thaw at room temperature before reheating.
There you have it, your guide to making the best homemade ciabatta bread! I can’t wait for you to try it out, and I promise, once you do, it’ll quickly become a cherished tradition in your home!
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Homemade Ciabatta Bread
Ingredients
Method
- In a large bowl, whisk together 50 grams of all-purpose flour and 2 grams of instant yeast. Add 50 grams of lukewarm water, stirring with a spatula until well combined. Cover and let it sit for 3 to 4 hours at room temperature.
- Add 360 grams of lukewarm water to the poolish. Stir briefly and add 12 grams of salt. Gradually add 450 grams of bread flour, mixing until a sticky dough ball forms.
- Wet your hands and fold the dough. Give the bowl a quarter turn and repeat until you’ve folded all the way around. Repeat every 30 minutes up to four times.
- Transfer the dough to a straight-sided vessel. Cover it and let it rise until doubled in volume, about 1-2 hours.
- Deflate the dough gently and cover it. Refrigerate for at least 12 hours for flavor development.
- Turn the dough onto a floured work surface. Shape into a tight ball, cut it in half, and let rest for about 2.5 hours.
- Preheat your oven to 425ºF about an hour and a half into the final rise. Shape the loaves and bake for 20-25 minutes until golden brown.