The best and easy recipe for ciabatta bread (2024)

Easy Ciabatta Bread

7/7/2020

14 Comments

Here is an easy ciabatta bread recipe.Ciabatta means slipper because of the shape of the bread.This bread is crunchy and brown on the outside and bubbly and fluffy on the inside, perfect forgreat sandwiches or even as a daily bread served with a little extra virgin olive oil.

Makes 2 Ciabatte

Ingredients

  • 400g of strong white bread flour + extra for dusting
  • 300g of warmwater
  • 6g of fresh yeast or 3g of dried yeast
  • 10g of sea salt

Method

  1. To start, pre-measured all of the ingredients. In a bowl add the water and the yeast and with one hand mix well until all the yeast dissolves. Now add all the flour and hold the bowl with one and before using the other one to mix well for 5 minutes until there are no more bits of dry flour and it forms a very shaggy dough. Add the salt and mix again for 1 minute scraping off all the dry flour from the sides of the bowl. The dough will be very sticky at this point but don't worry. Once you mix the shaggy dough, instead of trying to wipe the sticky dough off your hand with towels, or rub it off under running water, just grab a handful of dry flour and rub it back and forth on your hands. The dry flour absorbs excess liquid, and the dough comes right off. Put all the crumbs back into the dough. Cover and let it rest for 1 hour.
  2. TIP. We suggest keeping the dough in a warm and wet environment for the best result. Usually in bakeries is often used a dough proofer which is a warming chamber used to encourage fermentation of dough by yeast through warm temperatures and controlled humidity. You can do the same at home leaving the dough inside your oven or microwave at 25-27°C with a cup full of hot boiling water inside to help to create humidity. Cover the dough at all times and once you put the cup of boiling water inside the oven or microwave do not open it until the next step so you won't lose any of the humidity and warm temperature. Change the water in the cup with new boiling water every time you open the oven for the next step.
  3. After 1 hour from the first rest, start the coil fold technique. To make a coil fold to your dough, rinse your hands in water and gently lift the dough with both hands from the middle until one end releases from the bowl. Gently lower the dough to allow the loosened end to tuck under the middle, and repeat with the other side. The dough should now look like it is coiled over itself. Rotate the bowl 90 degrees, and repeat this process until the dough does not stretch very far anymore, and holds its shape. Repeat this coil fold 3 more times, resting the dough 45 minutes each time. The dough will strengthen more and more after each coil fold! This technique is used in high hydration dough and it gives a better structure to the final dough.After the last set, cover and rest once more for 30 minutes.​
  4. On an open table heavily flour the top of the dough and your work surface. Gently or you might deflate the dough, turn the bowl upside down to release the dough onto the floured work surface. Now sprinkle the top of the dough with some more flour.
  5. Flour the scraper and divide the dough into 2 equal parts. Always with the help of the scraper try to gently separate one ciabatta from the other. Do not worry if they don't have a perfect shape, try not to handle the dough too much as you want to keep as much air in as possible for the perfect light texture.
  6. Line a large baking tray with baking paper next to the ciabatte and transfer them into the tray by sliding your fingers under each end of the ciabatta and quickly transfer it, keeping some space between the two ciabatte. Let them rest for 15 minutes.
  7. Turn the oven on to 230°C (fan) and place a small baking pan or a deep tray at the bottom of the oven and place a small deep tray at the bottom of the oven.Once the oven reaches the temperature, put your ciabatte in the middle of the oven and straight after add half a glass of cold water into the small deep tray at the bottom and quickly close the oven. This will produce steam which helps the bread to rise and create a better crust.
  8. ​Bake for 15-20 minutes or until golden brown on top. Do not be afraid of the colour when baking bread, the ciabatta needs a proper crust or the structure of the crumble will collapse.
  9. Once the ciabatta is out of the oven, let it cool down on a cooling rack for at least 2 hours or even better overnight before enjoying.

Back to recipes

14 Comments

The best and easy recipe for ciabatta bread (2024)

FAQs

What makes ciabatta different from bread? ›

Ciabatta is baked with a much higher hydration level, making the holes within the dough much bigger than a baguette. Ciabatta is also baked with a much stronger flour, which has a more delicate and sweet taste. Baguettes also tend to be baked more golden brown.

What are the main ingredients in ciabatta bread? ›

This ciabatta recipe is super super simple and has a very limited ingredient list - bread flour, instant yeast, olive oil, water, and salt. Ciabatta bread is characterised by its crusty finish, and big holes inside the dough, which is often achieved by a long, slow rise, and high hydration.

How do you keep ciabatta bread soft? ›

Store ciabatta at room temperature 4-5 days in an airtight container or plastic bag at room temperature with a paper towel in it to absorb moisture. It will begin to lose its super soft and squishy texture after about 2 days, but can be revived by toasting it lightly or popping it in a 350°F oven for a few minutes.

Is ciabatta bread better for you than regular bread? ›

Ciabatta bread is relatively high in carbohydrates than other bread forms. However, it has adequate fibre, sugar, protein, and essential vitamins for a healthy diet. As a result, it is an excellent source of energy.

Which is healthier ciabatta or sourdough? ›

Sourdough bread is healthier than traditional ciabatta bread. Ciabatta bread is a popular type of Italian bread, and therefore, is less nutritious than sourdough bread due to the leavening agent used. However, if you are searching for a healthier ciabatta bread, you can choose one made with sourdough or whole grains.

Is ciabatta bread a healthy bread? ›

The whole wheat, calcium, and fiber found in ciabatta bread can aid in proper digestion, prevent type 2 diabetes, and promote bone health (although not all ciabatta is made from whole wheat).

Why does ciabatta bread taste so good? ›

The dough for ciabatta bread is made in two stages: Sponge (or Biga) – This first mixture is prepared the day before you plan to bake the bread. It is comprised of just flour, yeast, and water. This fermented sponge is what gives the ciabatta its amazing, slightly tangy flavor.

What do you eat with ciabatta? ›

930 suggested recipes
  1. Roasted Pumpkin and Cream Cheese BruschettasAnanás e Hortelã
  2. Cheesy Shrimp CiabattaJam Hands.
  3. Cheesy Shrimp CiabattaJam Hands.
  4. Toasted Ciabatta Sandwiches with Caramelized Onions, Arugula, Prosciutto and BrieBev Cooks.

What does ciabatta in Italian mean? ›

Ciabatta (/tʃəˈbɑːtə, -ˈbæt-/, Italian: [tʃaˈbatta]; lit. 'slipper') is an Italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in Adria, province of Rovigo, Veneto, in response to the popularity of French baguettes.

Do I need to refrigerate ciabatta bread? ›

Storing Ciabatta Bread

Before storing, ensure that the bread has cooled completely. Then wrap it tightly in foil or in an airtight plastic bag. Leave it at room temperature, do not refrigerate as that will cause it to dry out. It will remain good at room temperature for 2-3 days.

Should you keep ciabatta bread in fridge? ›

Store in a cool, dry place: Place the wrapped bread in a cool, dry place, such as a pantry or bread box. Avoid storing it in the refrigerator, as this can dry out the bread and cause it to become stale more quickly.

What is the secret to softer bread? ›

Bread Making Tips For Softer Bread
  1. Do Not Over-Knead Your Dough. ...
  2. Ensure Dough is Well Hydrated. ...
  3. Lubricate With Oil. ...
  4. Add Sugar. ...
  5. Add Eggs. ...
  6. Reduce Baking Time. ...
  7. Create Steam in Oven. ...
  8. Add Milk.
Mar 27, 2023

Which is better ciabatta or focaccia? ›

Serving: Focaccia is incredibly versatile and can be served as an antipasto, appetizer, table bread or snack. In contrast, ciabatta serves as a delicious sandwich bread.

What is interesting about ciabatta bread? ›

The name derives from its appearance, as ciabatta in Italian means 'slipper', referring to its long, flat shape. Although throughout history there have been many breads that resemble ciabatta, the exact bread variety is actually quite new on the scene in regards to other traditional Italian breads.

What is the science behind ciabatta bread? ›

The theory goes that this rustic bread was the result of accidentally adding too much water to a dough and then continuing the baking process anyway. The final result was a flat and long baked good with an open crumb cell structure, named ciabatta.

How is ciabatta different than French bread? ›

There are striking similarities between the baguette and ciabatta, but the biggest difference is in the level of moisture in the dough. The wet dough used in ciabatta creates alveolar holes in the bread during the baking process, which changes the texture of the bread.

Top Articles
Latest Posts
Article information

Author: Corie Satterfield

Last Updated:

Views: 5883

Rating: 4.1 / 5 (42 voted)

Reviews: 89% of readers found this page helpful

Author information

Name: Corie Satterfield

Birthday: 1992-08-19

Address: 850 Benjamin Bridge, Dickinsonchester, CO 68572-0542

Phone: +26813599986666

Job: Sales Manager

Hobby: Table tennis, Soapmaking, Flower arranging, amateur radio, Rock climbing, scrapbook, Horseback riding

Introduction: My name is Corie Satterfield, I am a fancy, perfect, spotless, quaint, fantastic, funny, lucky person who loves writing and wants to share my knowledge and understanding with you.