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Homemade Rustic Ciabatta Bread Recipe

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3.9 from 69 reviews

A traditional Italian ciabatta bread recipe that yields 10 rustic, airy, and crusty loaves perfect for sandwiches or as a side. With an overnight rise and simple ingredients, this recipe produces soft, chewy bread with a crisp crust using basic mixing and baking techniques.

  • Total Time: 18 hours 55 minutes
  • Yield: 10 ciabatta rolls

Ingredients

Ingredients

  • 480 mL water (room temperature)
  • 600 grams bread flour (spooned and leveled)
  • 2 1/4 tsp instant yeast (or active dry yeast)
  • 15 grams fine sea salt
  • 28 grams avocado oil (or olive oil or softened/melted butter)

Instructions

  1. Combine Ingredients: In a large bowl or the bowl of a stand mixer, add the water, bread flour, yeast, sea salt, and avocado oil (or your choice of oil or butter).
  2. Mix the Dough: Using a dough hook attachment, wooden spoon, or Danish whisk, combine the ingredients just until all the flour is hydrated and a rough dough forms.
  3. Rest the Dough (First Rest): Cover the bowl and let the dough rest for about 30 minutes to allow gluten development and hydration.
  4. Perform Stretch and Folds (First Series): With wet hands, stretch one side of the dough as far as possible without tearing, then fold it over the rest of the dough. Rotate the bowl 90 degrees and repeat this on all four sides.
  5. Rest the Dough (Second Rest): Let the dough rest another 30 minutes covered to continue fermentation and gluten strengthening.
  6. Perform Stretch and Folds (Second Series): Repeat the stretch and fold process to develop structure in the dough.
  7. Oil the Bowl: Drizzle a small amount of oil around the edge of the bowl and coat the dough lightly to prevent sticking.
  8. Overnight Rise: Cover the bowl and let the dough rise at room temperature for 1-2 hours depending on ambient temperature and humidity. The dough should grow and jiggle visibly.
  9. Prepare for Shaping: Gently turn the dough out onto a well-floured surface, taking care not to deflate it.
  10. Shape the Dough: Gently stretch the dough into a rough rectangle without rolling it out.
  11. Divide the Dough: Slice the rectangle lengthwise in half, then cut each half into five roughly equal squares for 10 pieces total.
  12. Prepare for Final Proof: Using a bench scraper, gently transfer each piece to a parchment-lined cookie sheet. Cover with a tea towel or plastic wrap and let rest for about 30 minutes.
  13. Preheat Oven: Preheat the oven to 425°F (218°C).
  14. Bake Bread: Bake the ciabatta pieces for about 15 minutes. For more even browning, bake the second half using convection if your oven runs hot on the bottom.
  15. Check for Doneness: The bread should feel light and have an internal temperature of about 200°F (93°C) when done.
  16. Cool Completely: Allow the ciabatta bread to cool fully before slicing to retain structure and texture.

Notes

  • Use bread flour for better gluten development and chewy texture.
  • If using active dry yeast, dissolve it in warm water before mixing.
  • Stretch and folds help build gluten without heavy kneading.
  • Handle dough gently to preserve air bubbles for a light crumb.
  • Use parchment paper to prevent sticking on baking sheets.
  • Letting the bread cool fully is essential for clean slicing and optimal texture.
  • Adjust rising time based on room temperature and humidity.
  • Author: Madelynn
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Find it online: https://allyumcooks.com/homemade-rustic-ciabatta-bread-recipe/