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Close-up of a Ciabatta Bread Recipe slice showing the pale cream crumb and light white flour dusting.

Ciabatta Bread Recipe: The Ultimate Guide to Authentic Airy Loaves

This professional-grade Ciabatta Bread Recipe creates a rustic Italian loaf with a golden-brown crispy crust and a highly aerated interior. Master the stretch-and-fold technique for a pale cream crumb and large open air pockets.
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Prep Time 4 hours 20 minutes
Cook Time 30 minutes
Total Time 4 hours 50 minutes
Servings: 2 loaves
Course: Baking, Sides
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 1/2 cups Bread Flour 450g
  • 1 1/2 cups Warm Water 350ml
  • 1 1/2 tsp Instant Yeast 5g
  • 2 tsp Sea Salt 10g
  • 1 tbsp Extra Virgin Olive Oil 15ml, for handling

Equipment

  • 1 Large Mixing Bowl For mixing and fermentation
  • 1 Baking Stone or Steel Ensures a crispy bottom crust
  • 1 Bench Scraper For dividing the wet dough

Method
 

Dough Preparation
  1. Combine flour, yeast, and water in a bowl. Mix until shaggy. Rest for 30 minutes.
  2. Add salt. Perform 4 sets of stretches and folds every 30 minutes to build gluten strength.
Fermentation and Baking
  1. Cover and let the dough double in size for 1.5 to 2 hours until very bubbly.
  2. Divide dough into two rectangles. Dust with flour. Rest for 45 minutes on parchment.
  3. Bake at 450°F (230°C) with steam for 20-25 minutes until golden-brown and crispy.

Notes

Always use a kitchen scale for the best results with high-hydration dough.
Do not skip the steam pan; it is essential for the thin, crispy crust.