Homemade Ciabatta Bread

This Artisan Ciabatta Bread is a classic Italian bread with a crisp, golden crust and a soft, airy crumb. Made with just four simple ingredients, this no-knead recipe uses a stretch-and-fold technique to develop gluten, resulting in a light and rustic loaf. Perfect for sandwiches, dipping in olive oil, or enjoying fresh from the oven!

Why You’ll Love This Recipe

• Minimal Ingredients: Requires only flour, water, yeast, and salt.
• No-Knead Method: Gluten develops through stretching and folding rather than kneading.
• Light & Airy Texture: Creates a soft, open crumb with large air pockets.
• Versatile: Great for sandwiches, bruschetta, or dipping in soups and sauces.

Ingredients

• 350 g flour (plain flour or bread flour)
• 280 g water
• 1 teaspoon yeast
• 1 teaspoon salt

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Step 1: Prepare the Dough

1. Pour water into a large mixing bowl.
2. Mix in the yeast and salt, stirring to dissolve.
3. Add in the flour and mix until fully combined. The dough will be sticky.
4. Cover the bowl and let the dough rest in a warm place.

Step 2: Proofing + Stretching & Folding

1. After 30 minutes, stretch the dough and fold it back onto itself.
2. Turn the bowl 90 degrees and repeat the stretch-and-fold process on all four sides.
3. Let the dough rest for another 30 minutes, then repeat the stretch-and-fold process.
4. Repeat the process one more time after another 30-minute rest.
5. After 2 hours, transfer the dough onto a well-floured work surface.

Step 3: Shape the Dough

1. Shape the dough into a rectangle.
2. Roll it gently, similar to a jelly roll, and pinch the edges to seal.

Step 4: Divide & Second Proofing

1. Divide the dough into three equal parts.
2. Transfer the dough to a well-floured surface and dust with more flour to prevent sticking.
3. Cover the shaped dough with plastic wrap and let it rise for 45 minutes.

Step 5: Final Shaping

1. Take each dough piece and gently stretch it into a long rectangle.
2. Transfer the dough onto a baking sheet lined with parchment paper.

Step 6: Bake the Bread

1. Preheat the oven to 450°F (230°C).
2. Bake for 10 minutes, then reduce the temperature to 400°F (200°C) and bake for another 12–15 minutes.
3. Lightly spray the bread with water to create steam and enhance the crust.
4. Do not open the oven during baking.

Step 7: Cool & Serve

1. Remove from the oven and let the bread cool on a wire rack for at least 15 minutes before slicing.
2. Enjoy fresh with butter, olive oil, or as a sandwich base.

Servings and Timing

• Yield: 3 small ciabatta loaves
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Proofing Time: 2 hours 45 minutes
• Total Time: 3 hours 20 minutes

Variations

• Whole Wheat Ciabatta: Substitute 50% of the flour with whole wheat flour for a nuttier flavor.
• Herbed Ciabatta: Add 1 teaspoon dried rosemary or oregano to the dough for extra aroma.
• Cheese Ciabatta: Mix in ½ cup shredded Parmesan or mozzarella before baking.
• Garlic Butter Glaze: Brush the warm bread with melted garlic butter for a flavorful crust.

Storage & Reheating

• Room Temperature: Store in an airtight bag for up to 2 days.
• Freezing: Wrap in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before reheating.
• Reheating: Warm in a 350°F (175°C) oven for 5–10 minutes to restore crispiness.

FAQs

1. Can I use all-purpose flour instead of bread flour?

Yes, but bread flour provides a chewier texture with better gluten development.

2. Why is my dough so sticky?

Ciabatta dough has high hydration, making it sticky. Flour your hands and work surface to handle it more easily.

3. Can I make this bread without stretching and folding?

Stretching and folding develop gluten, so it’s essential for an airy texture. If skipped, the bread may be dense.

4. How do I make the crust extra crispy?

Place a small dish of water in the oven to create steam while baking.

5. Can I let the dough rise overnight?

Yes! Cover the bowl and refrigerate overnight, then proceed with shaping and baking the next day.

6. How do I know when the bread is done?

Tap the bottom—if it sounds hollow, it’s ready.

7. Can I use instant yeast instead of active dry yeast?

Yes! If using instant yeast, you can mix it directly with the flour without proofing it in water.

8. What should I serve with ciabatta bread?

Serve with olive oil and balsamic vinegar, soups, cheeses, or sandwiches.

9. Can I double the recipe?

Yes! Simply double the ingredients and divide the dough accordingly.

10. Can I make ciabatta rolls instead of loaves?

Yes! Divide the dough into smaller portions and bake for 10–12 minutes.

Conclusion

This Artisan Ciabatta Bread delivers the perfect balance of a crispy crust and a soft, airy crumb, making it a staple for any home baker. Whether used for sandwiches, dipping, or simply enjoying fresh out of the oven, this recipe is an easy and rewarding way to bring traditional Italian baking into your kitchen. Try it today and enjoy homemade, bakery-style ciabatta!

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