Homemade Ciabatta Bread Recipe

In a large bowl, whisk together bread flour and yeast. Add room-temperature water and mix with a silicone spatula until combined. Cover tightly with plastic wrap and rest at room temperature for 8 to 24 hours.

In a large bowl or stand mixer bowl fitted with dough hook, whisk yeast into warm water and let sit 5-10 minutes until dissolved. Add biga, flour, and salt. Mix gently with spatula or mixer on medium until all flour is moistened and dough is uniform. The dough will be sticky and wet; if needed, grease hands with olive oil to knead lightly.

Cover dough and rest for 30 minutes at room temperature.

Visualize a clock on dough surface; lift dough at 12 o’clock and stretch it over to 6 o’clock, folding down. Turn bowl 90 degrees and repeat, completing 8 folds total (2 full rotations). Cover and rest 30 minutes.

Repeat the stretch-and-fold three more times (total 4), with 30 minutes rest between each. After the 4th, cover and refrigerate for 1 to 24 hours.

Generously flour a work surface. With oiled hands or spatula, scrape dough onto surface and flour top. Stretch gently into a rough 10×7 inch rectangle. For rolls, cut into eight roughly equal pieces (~2.5×3.5 inches). For loaves, cut dough in half to form two 5×7 inch rectangles.

Lightly flour parchment paper on a baking sheet. Using floured hands and scraper, lift dough pieces carefully onto parchment, spaced about 2 inches apart. Gently reshape if needed, keeping rustic appearance.

Lightly dust dough tops with flour. Cover loosely with kitchen towel or parchment, letting rest at room temperature for 1 hour.

Position oven racks: one at very bottom, one in middle. Place a flat or rimmed baking sheet on middle rack and preheat oven to 450°F (232°C) for about 1 hour to fully heat the baking surface.

Scatter several cups of ice cubes in a shallow metal roasting pan, cast iron skillet, or rimmed baking sheet (not glass).

Uncover the dough and optionally spritz lightly with water to enhance crust. Quickly slide the parchment with proofed dough onto the preheated baking sheet on middle rack. Immediately place ice cube pan on the bottom rack and close the oven door to trap steam.

Bake for 20–22 minutes or longer (up to 25 mins) until golden brown. Tap bread bottom; hollow sound indicates done. For accuracy, internal temperature should be 205°F to 210°F (96°C to 99°C).

Remove bread from oven and cool on a wire rack for at least 45 minutes before slicing to prevent gummy texture.

Store leftovers loosely covered at room temperature for up to 5 days or refrigerated up to 1 week.