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    Perfect Ciabatta Bread

    Perfect Ciabatta Bread

    Thin crispy crust with airy soft inside, authentic Italian flavor
    I present you my ciabatta bread! This Italian classic has a thin, crispy crust with an airy, soft inside, and it's so fun to make. The dough is softer than usual, which creates those beautiful large bubbles characteristic of authentic ciabatta. Using the overnight fermentation method develops incredible flavor and texture, while the "lift and slap" technique helps build gluten structure without traditional kneading.

    How to Make Perfect Ciabatta Bread

    Follow along with this visual guide to see the complete ciabatta making process

    Follow along with my video for a complete visual guide! You'll see exactly how the dough should look at each stage, from the wet initial mix to the beautiful bubbly structure. Watch as I demonstrate the proper shaping technique for authentic ciabatta and how to handle this delicate, high-hydration dough.

    Ingredients

    • 235 ml Water(1 cup)
    • 3 g Fresh yeast(or 1-2g dry yeast (½ tsp))
    • 300 g Bread flour(2⅓ cups)
    • 6 g Salt(1 tsp)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine water (235ml) with fresh yeast (3g) or dry yeast (1-2g) and mix well.
    2. 2
      Add dry ingredients: Add bread flour (300g) and salt (6g). Mix until there's no more dry flour - just mix, no need to knead at this stage. Cover and let rest for 30 minutes.
      Timer Available:First Rest (30:00)
    3. 3
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold them to the center. The dough is softer than usual. Lift the dough and slap it back using the "lift and slap" technique. Cover and let rest for 30 minutes.
      Timer Available:Second Rest (30:00)
    4. 4
      Second stretch and fold: Repeat the stretch and fold steps from before, stretching the 4 sides and lifting and slapping. Leave it at room temperature for 30 minutes.
      Timer Available:Third Rest (30:00)
    5. 5
      Overnight fermentation: Place the dough in the fridge overnight for best results. This develops incredible flavor and creates that characteristic airy texture.
    6. 6
      Next day prep: The next day, the dough will be bubbly and wobbly. Dust a wide container (any tupperware or pan will do) with flour. Transfer the dough to the floured container - look at those bubbles!
    7. 7
      Spread and rise: Spread the dough a little in the container. Cover and let rise for 1 hour.
      Timer Available:Container Rise (1:00:00)
    8. 8
      Turn out dough: Dust your work surface generously with flour. Separate the dough from the sides of the container and turn it upside down, letting gravity do the work. Help it if needed. Fold the dough in half.
    9. 9
      Divide: Cut into 4 equal parts. Try not to disturb the dough too much to preserve those beautiful bubbles.
    10. 10
      Final proof: Flour a towel and place the bread pieces on it. Crease the towel between pieces to create barriers. Cover and let rest for 30 minutes.
      Timer Available:Final Proof (30:00)
    11. 11
      Preheat oven: Preheat your oven to 450°F (230°C). Dust the bread with flour to prevent it from sticking to your hand.
      450°F (230°C)
    12. 12
      Bake: Transfer each piece to a baking tray, placing them bottom side up. Bake at 450°F (230°C) for 15-17 minutes until golden brown.
      450°F (230°C)
      Timer Available:Baking Time (16:00)
    13. 13
      Cool and serve: Brush off the excess flour. The bread should sound hollow when tapped, indicating it's perfectly baked. Let cool slightly before serving with a drizzle of good olive oil. The thin, crispy crust and beautiful bubbles inside are mesmerizing!
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    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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