Step-by-Step Instructions for Homemade Ciabatta
Step 1: Make the Dough
In a large bowl, mix:
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3¾ cups (450 g) bread flour
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1½ tsp salt
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1 tsp yeast
Add 1¾ cups (420 ml) warm water and stir until a sticky dough forms.
Cover the bowl with plastic wrap or a towel and let rest for 30 minutes.
Step 2: Stretch and Fold
With wet hands, stretch one side of the dough up and fold it over itself. Repeat on all four sides.
Cover and rest for 30 minutes.
Repeat this stretch-and-fold process two more times, resting 30 minutes between each round.
Step 3: First Rise
After the final fold, cover the dough and let it rise for 1½–2 hours, or until doubled in size.
Step 4: Shape the Loaves
Step 4: Shape the Loaves
Gently transfer the dough to a well-floured surface. Do not punch it down—try to preserve the air bubbles.
Lightly flour the top, then cut the dough into two equal pieces. Shape each into a rough rectangle.
Carefully transfer the loaves to a parchment-lined baking sheet and let them rest for 30–45 minutes.
Step 5: Bake
Preheat the oven to 450°F (230°C).
Bake for 20–25 minutes, or until the loaves are golden brown with a crisp crust.
Cool on a wire rack before slicing.
Expert Tips for the Best Ciabatta
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Use a kitchen scale: Weight measurements are more accurate, especially for wet doughs.
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Don’t add extra flour: The dough should be sticky. Wet your hands instead of flouring them.
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Handle gently: Rough handling can deflate the air bubbles.
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Create steam: Place a pan of hot water in the oven or spray the oven walls during baking for a crispier crust.
