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This uses an intentionally wet, sticky dough, far wetter than most bread recipes call for, since that high hydration is exactly what creates ciabatta's signature large, irregular holes once baked. Handling the dough as little as possible while shaping, letting it keep its naturally loose, slipper like form, is what gives this bread its name and rustic character.
Per serving
360kcal
Calories
11g
Protein
73g
Carbs
2g
Fat
3g
Fiber
Prep Time
30 min
Cook Time
25 min
Servings
2 people
Difficulty
hard
Follow step-by-step with voice guidance.
In a large bowl, combine the flour, yeast, and salt.
Add the water gradually, mixing until a very wet, sticky dough forms, with no kneading required.
Cover the bowl and let the dough rest for 12 to 18 hours at room temperature, until bubbly and doubled.
Generously flour a work surface and turn the dough out, handling it gently to preserve the air bubbles.
Divide the dough into 2 pieces using a bench scraper, without deflating them further than necessary.
Gently stretch each piece into a rough rectangle and place on a floured baking sheet or couche.
Cover loosely and let rest for 45 minutes to 1 hour.
Preheat the oven to 230°C (450°F) with a baking stone or sheet inside, along with a separate pan for water.
Carefully transfer the loaves to the hot oven and pour hot water into the separate pan to create steam.
Bake for 20 to 25 minutes, until deeply golden and crisp.
Cool completely on a wire rack before slicing.
Embrace the Wet Dough: Ciabatta dough is meant to be much wetter and stickier than a typical bread, and that high hydration is exactly what creates its large, irregular holes. Handle the Dough Minimally: Working it as little as possible while shaping preserves the air bubbles built up during the long rise, keeping the crumb light and open. Use Plenty of Flour on Your Hands and Surface: Since the dough is so sticky, well floured hands and a well floured surface make it much easier to manage without it sticking to everything.
The high hydration level is intentional, since it's what creates the large, irregular holes and light, airy crumb that ciabatta is known for, so resist the urge to add extra flour to make it easier to handle.
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