Irresistible Ciabatta Bread Recipe for Perfect Loaves

In a bowl, mix bread flour, water, and yeast until a thick paste forms. Cover and ferment at room temperature for 12–16 hours.

Combine the biga with additional flour, water, yeast, salt, and olive oil (if using). Mix until sticky and well combined.

Use a stretch-and-fold technique every 30 minutes over 2 hours to develop gluten. Dough should become smooth and bubbly.

Flour a surface well, gently scrape out dough, and divide into two rectangles. Avoid deflating the dough.

Transfer to floured parchment paper, cover, and let rise for 45–60 minutes.

Preheat oven to 450°F with a baking stone or inverted baking sheet inside.

Slide loaves (on parchment) onto hot surface and bake 20–25 minutes until golden and hollow-sounding when tapped.

Cool completely on a wire rack before slicing.