Description
Homemade ciabatta bread is a rustic, Italian-style loaf with a crispy crust and a soft, airy interior. Made with a simple poolish starter and wet dough, it’s perfect for sandwiches, dipping, or enjoying on its own.
Ingredients
- 4 cups all-purpose flour, divided
- 1/4 tsp instant yeast (for poolish)
- 1/4 tsp instant yeast (for final dough)
- 2 cups warm water, divided
- 1 1/2 tsp salt
- 1 tbsp olive oil
Instructions
- Make the poolish: Mix 2 cups flour, 1/4 tsp yeast, and 1 cup warm water in a bowl. Cover and let ferment at room temperature for 8–12 hours, or overnight, until bubbly.
- In a large bowl, combine the poolish with 2 cups flour, 1/4 tsp yeast, 1 cup warm water, salt, and olive oil. Mix until a very wet dough forms.
- Let the dough rest 30 minutes, then begin stretch-and-folds: every 30 minutes for 2 hours, stretch and fold the dough to build structure.
- After final rest, transfer dough to a floured surface. Gently shape into a rectangle and divide into 2 loaves, taking care not to deflate.
- Transfer to parchment-lined sheet or floured surface, cover, and let rest for 30–45 minutes.
- Preheat oven to 475°F (245°C). Place a baking stone or sheet in the oven and a tray of water for steam.
- Carefully transfer loaves onto the hot baking surface. Bake for 20–25 minutes until golden and hollow-sounding when tapped.
- Cool on a wire rack before slicing and serving.
Notes
- Poolish develops deep flavor and improves texture—don’t skip it if possible.
- The dough is very wet—use floured hands and a bench scraper for handling.
- Add-ins like olives or sun-dried tomatoes can be folded in before final rise.
- For best crust, bake with steam by adding hot water to a tray in the oven.
- Dust bottoms with semolina flour for extra crunch and rustic look.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 290mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
