Irresistible Ciabatta Bread Recipe for Perfect Loaves

In a large bowl, whisk together bread flour, yeast, and salt.

Add lukewarm water and olive oil (if using), stirring to form a sticky dough.

Let the dough rest (autolyse) for 30 minutes, covered.

Perform stretch-and-folds: fold dough over itself 4 times, rotating the bowl. Repeat every 30 minutes for 2 hours.

Cover and bulk ferment for 1–1½ hours until bubbly and nearly doubled.

Turn dough out gently onto a floured surface and divide into two loose rectangles.

Transfer to a floured couche or parchment-lined tray. Cover and proof 45–60 minutes.

Preheat oven to 475°F (245°C) with baking stone or steel and a steam tray.

Steam oven by adding hot water to tray or spraying walls, and bake loaves for 20 minutes with steam.

Remove steam source and bake another 10–12 minutes until crust is deep golden and crisp.

Cool on a rack for at least 30 minutes before slicing.