Ciabatta , meaning “slipper” in Italian, is a rustic, high-hydration bread with a soft, open crumb and thin, crisp crust. The key to its structure and flavor is a pre-ferment called biga , developed overnight to bring subtle tang and depth to the final loaf.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 30 minsCook Time 30 minsTotal Time 1 hr2 medium loaves
For the Biga (Overnight Preferment)
1 cup + 2 tbsp bread flour -bread flour
⅛ tsp active dry yeast
⅓ cup 1 tbsp - lukewarm water
For the Dough
All of the biga
2 cups bread flour
1 ½ tsp salt
¼ tsp instant yeast
¾ cup lukewarm water
Day 1: Make the Biga (Night Before)
1
In a small bowl, mix bread flour , yeast , and lukewarm water until combined.
Cover and let sit at room temperature for 12–16 hours . The surface should look bubbly and slightly domed when ready.
Day 2: Make the Dough
Mix the Dough
2
In a large bowl or stand mixer, combine:
All of the biga
250g bread flour
1½ tsp salt
¼ tsp yeast
175g water
Mix until fully hydrated. The dough will be very sticky —this is normal.
Bulk Fermentation & Folding
3
Transfer dough to a lightly oiled bowl.
Let rise at room temperature for 2–3 hours .
Every 30 minutes, perform a stretch and fold : grab one edge, stretch upward, and fold over itself. Rotate and repeat 3 more times.
After final fold, dough should be bubbly and airy.
Shape the Ciabatta
4
Gently turn the dough out onto a heavily floured surface—try not to deflate it!
Cut in half to form two loaves. Do not shape tightly.
Use floured hands and a bench scraper to nudge each into a rough rectangle.
Transfer onto parchment paper and let rise uncovered or loosely covered with a towel for 45–60 minutes , until puffy.
Preheat & Bake
5
Preheat oven to 475°F (245°C) . If using a baking stone, heat it in the oven.
Spray the loaves lightly with water.
Bake for 20–25 minutes or until the crust is golden and crisp. Internal temp should read 200–205°F .
Cool & Serve
6 Let loaves cool completely on a wire rack before slicing. This allows the crumb to fully set.
Tips
7
Hydration is key. The dough will be loose—don’t add too much flour!
Flavor tip: Use 20% whole wheat in the dough for a nuttier flavor.
Storage: Wrap cooled loaves in a kitchen towel. Best enjoyed within 2 days. Freezes beautifully.
Ingredients 2 medium loaves
For the Biga (Overnight Preferment)
1 cup + 2 tbsp bread flour -bread flour
⅛ tsp active dry yeast
⅓ cup 1 tbsp - lukewarm water
For the Dough
All of the biga
2 cups bread flour
1 ½ tsp salt
¼ tsp instant yeast
¾ cup lukewarm water
Directions Day 1: Make the Biga (Night Before)
1
In a small bowl, mix bread flour , yeast , and lukewarm water until combined.
Cover and let sit at room temperature for 12–16 hours . The surface should look bubbly and slightly domed when ready.
Day 2: Make the Dough
Mix the Dough
2
In a large bowl or stand mixer, combine:
All of the biga
250g bread flour
1½ tsp salt
¼ tsp yeast
175g water
Mix until fully hydrated. The dough will be very sticky —this is normal.
Bulk Fermentation & Folding
3
Transfer dough to a lightly oiled bowl.
Let rise at room temperature for 2–3 hours .
Every 30 minutes, perform a stretch and fold : grab one edge, stretch upward, and fold over itself. Rotate and repeat 3 more times.
After final fold, dough should be bubbly and airy.
Shape the Ciabatta
4
Gently turn the dough out onto a heavily floured surface—try not to deflate it!
Cut in half to form two loaves. Do not shape tightly.
Use floured hands and a bench scraper to nudge each into a rough rectangle.
Transfer onto parchment paper and let rise uncovered or loosely covered with a towel for 45–60 minutes , until puffy.
Preheat & Bake
5
Preheat oven to 475°F (245°C) . If using a baking stone, heat it in the oven.
Spray the loaves lightly with water.
Bake for 20–25 minutes or until the crust is golden and crisp. Internal temp should read 200–205°F .
Cool & Serve
6 Let loaves cool completely on a wire rack before slicing. This allows the crumb to fully set.
Tips
7
Hydration is key. The dough will be loose—don’t add too much flour!
Flavor tip: Use 20% whole wheat in the dough for a nuttier flavor.
Storage: Wrap cooled loaves in a kitchen towel. Best enjoyed within 2 days. Freezes beautifully.
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