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–+ servings

Ciabatta

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Prep Time 1 day 5 hours
Cook Time 25 minutes
Servings 8 loaves

Equipment

  • 1 glass bowl
  • plastic wrap
  • 1 Stand mixer
  • 1 dough hook
  • 1 silicone scraper
  • 1 container with air tight lid
  • bread mat
  • dough cutter
  • cookie sheet
  • parchment paper

Ingredients  

Sponge

  • 1/2 cup warm water
  • 1/2 tsp active yeast
  • 1 cup all purpose flour

Dough

  • 2 cups all purpose flour
  • 1 1/2 tsp salt
  • 1 cup room temperature water

Instructions 

Make the Sponge

  • Heat the water to between 100-105 degrees and pour into glass bowl.
  • Add the yeast and allow to sit and activate.
  • Add in the flour and stir to combine.
  • Cover with plastic wrap and let sit at room temperature for a least 8 hours and up to 24 hours.

Make the Dough

  • Add the sponge to your mixer bowl and attach the dough hook.
  • Add dough ingredients and mix on low for 1-2 minutes.
  • Bump speed up and knead for 5-7 minutes or until dough is pulling away from the sides of the bowl.
  • Your dough should be shiny, smooth, and very sticky.
  • Transfer your dough to a container with an air tight lid using a silicone scraper. Cover and let rest for 1 hour.
  • Wet your hands, and complete a round of stretch and folds.
  • Cover and let rest for 30 minutes.
  • Complete 2 more rounds of stretch and folds (for a total of 3 rounds) with a 30 minute rest after each one.
  • After the last rest, liberally flour your working surface and turn out your dough.
  • With well floured hands, press your dough into a rectangle.
  • Using a dough cutter, cut your dough in half length wise.
  • Cut each half into 4 sections. You can reshape your sections into more of a rectangle shape if you choose.
  • Sprinkle the top of the dough with flour, cover with a tea towel, and let proof for 2 hours.
  • An hour before baking, set you oven to 450 degrees and preheat a cookie sheet.
  • Gently transfer your dough to some parchment paper using the silicone scraper.
  • Carefully transfer the parchment paper onto the preheated cookie sheet.
  • Bake for 25-30 minutes or until golden brown.
  • Let cool for 20-30 minutes.
  • Enjoy!

Notes

A note about "rising" and "proofing". This recipe does both.
Rising is the resting process the dough goes through to allow the fermentation to take place.
Proofing is similar, expect that proofing takes place when the dough is in its final form and ready to be baked.
Handling the dough - ciabatta dough is very wet and sticky.  The trick to working with this dough is to be quick and gentle.  Too much handling can result in a flat dough.   I recommend using wet fingers instead of floured fingers as to not dry the dough out too much, and using a silicone scraper.
Bread storage - the best way to store your ciabatta bread is wrapped tightly in tin foil and left at room temperature.  It will keep for about 2-3 days.
You can also freeze your bread by wrapping it in foil, then sealing it in a ziplock bag.  The bread can be stored in the freezer for up to 3 months.
Reheat the bread - you can reheat your ciabatta by keeping it wrapped in the foil and baking at 450 degrees for about 4-6 minutes.
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