Description
A rustic Italian bread with a crisp crust and airy interior. Perfect for sandwiches, dipping in olive oil, or serving alongside soups and salads.
Ingredients
For the Sponge (Biga):
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1 cup (240 ml) warm water, about 100°F (38°C)
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1 cup (130 g) bread flour
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¼ teaspoon instant yeast
For the Dough:
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All prepared biga
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2 cups (260 g) bread flour
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1 cup (240 ml) warm water
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1 teaspoon salt
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½ teaspoon instant yeast
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1 tablespoon olive oil (optional)
Instructions
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Prepare the Biga: Mix water, flour, and yeast. Cover and ferment overnight (8–12 hours) until bubbly.
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Mix the Dough: Combine biga with warm water, flour, salt, yeast, and olive oil. Stir until sticky and shaggy.
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Stretch and Fold: With wet hands, stretch and fold dough several times. Rest 30 minutes. Repeat 3 times over 1.5 hours.
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First Rise: Cover and let dough double in size for 1–2 hours.
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Shape: Transfer to floured surface. Divide into two rectangles. Handle gently to preserve air.
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Second Rise: Place on parchment. Cover and proof 45–60 minutes.
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Bake: Preheat oven to 220°C (425°F). Place water tray for steam. Bake 20–25 minutes until golden and hollow-sounding. Cool fully before slicing.
Notes
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Keep dough sticky—high hydration creates the classic open crumb.
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Do not skip the steam; it makes the crust crisp.
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Overnight fermentation develops the best flavor.
- Prep Time: 20 minutes (plus 8–12 hours fermentation + rising time)
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (⅛ loaf)
- Calories: 190 kcal
- Sugar: 1 g
- Sodium: 240 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: ciabatta bread recipe, homemade ciabatta, Italian bread, rustic ciabatta