Language
ENZH
Ciabatta
Italian

Italian bread with a crispy crust and soft, airy interior.

Last updated: December 19, 2024
PREP
30
COOK
25
TOTAL
55m
31
0
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Oven
Instructions
Dough
1 ✓

Mix bread flour, water, yeast and salt until shaggy.

250 g High Grade Flour200 ml Water2 g Yeast5 g Salt
2 ✓

Cover and rest 20 min.

3 ✓

At room temperature, stretch and fold the dough from four sides into the center every 30 min (repeat 3-4 times).

4 ✓

Cover and refrigerate for 12-16 hours.

5 ✓

Take out the dough to room temperature for 30 min.

Shaping
6 ✓

Divide gently into "slipper" shapes. Don't press out the air.

7 ✓

Rest 40 min until nearly doubled.

8 ✓

Oven preheat 230°C. Bake with steam for 20–25 min until golden and crisp.

9 ✓

Cool down on wire rack.

Chef's
  • Wet dough is normal: Ciabatta should feel sticky — don't add too much extra flour.
  • Overnight chill: Cold fermentation boosts aroma and crust.
  • Be gentle: Avoid pressing out the air; big holes come from careful handling.
  • Fold, don't knead: Folds build strength without toughening the dough.
  • Use steam: Steam gives a thinner, crackly crust.