Ciabatta Loaf
If you’ve ever wanted to bake crusty, chewy ciabatta bread at home, this recipe is for you! This homemade ciabatta is light, airy, and flavorful, with a beautifully golden crust and a soft, open crumb inside.
Servings: 8 Servings
Calories: 248kcal
Ingredients
- 4 cups All purpose flour or bread flour
- 1 ½ teaspoon Salt
- 1 teaspoon Instant Yeast or Active Dry Yeast
- 2 cups Warm water
- 1 tablespoon Olive oil
Instructions
- In a large bowl or stand mixer with a dough hook, combine the flour, salt, yeast, olive oil, and warm water. Mix on low to medium speed until the dough comes together. It will be sticky, and that’s perfectly normal!
- Cover the bowl with plastic wrap or a clean towel and let the dough rest at room temperature for 30 minutes. This allows the yeast to activate and makes the dough easier to work with.
- Every 30 minutes for the next 2 hours, use wet hands to fold the dough over itself four times (like folding a letter). This helps build gluten and creates those airy holes in the bread
- After the final fold, transfer the dough to a well-floured surface. Use a bench scraper or knife to divide it into two equal pieces.
- Gently shape each piece into a rectangle, being careful not to deflate the air bubbles. Place each loaf on parchment paper set over a baking sheet or stone.
- Cover lightly and let rise at room temperature for 30–45 minutes, until slightly puffy.
- Preheat your oven to 425°F and place a pan on the bottom rack. When it’s time to bake, toss a few ice cubes into the pan to create steam. Slide the loaves (with the parchment) onto the middle rack or baking stone and bake for 20–25 minutes, until golden and crisp.
- Transfer the ciabatta to a wire rack and let it cool completely before slicing. E
Video
ChatGPT said:
In this video, I’ll show you step-by-step how to make homemade ciabatta bread that’s crusty on the outside, soft and airy on the inside, and full of classic Italian flavor. You’ll learn how to mix, fold, shape, and bake this beautiful artisan-style loaf right in your own kitchen — no kneading required! Whether you’re new to bread baking or a seasoned pro, this ciabatta recipe is simple, reliable, and so rewarding.
Notes
- The dough is sticky, so damp hands make mixing and folding much easier.
- The stretch-and-fold steps build gluten and create those big air pockets.
- When shaping, be careful not to press out the bubbles, that’s what gives ciabatta its airy texture.
- Toss a few ice cubes into a hot pan in the oven to get that crisp, golden crust.
- You can prepare the dough up to 24 hours in advance. After the final fold, cover the bowl tightly and refrigerate overnight.
- If you’ve refrigerated the dough, let it come to room temperature (about 1–2 hours) before shaping and baking.
Nutrition
Calories: 248kcal | Carbohydrates: 48g | Protein: 7g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 441mg | Potassium: 81mg | Fiber: 2g | Sugar: 0.2g | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 3mg