Introduction
Ciabatta is a classic Italian bread known for its rustic crust, open crumb, and soft, chewy interior. Perfect for sandwiches, bruschetta, or served warm with olive oil, this no-knead recipe brings bakery-quality bread right to your kitchen.
Ingredients
For the Sponge (Biga):
- 1 cup (120g) all-purpose flour
- ¼ teaspoon instant yeast
- ½ cup (120ml) water (room temperature)
For the Dough:
- 2 cups (240g) all-purpose flour
- 1 teaspoon salt
- ½ teaspoon instant yeast
- ¾ cup (180ml) water (room temperature)
- All of the sponge (biga) from above
Instructions
- Make the Sponge (Biga)
In a bowl, mix 1 cup flour, ¼ tsp yeast, and ½ cup water. Cover and let it sit at room temperature for 12–18 hours (overnight) until bubbly. - Make the Dough
In a large bowl, combine the remaining flour, salt, yeast, water, and the sponge. Mix with a spoon or dough hook until sticky and combined. - First Rise
Cover and let the dough rise at room temperature for 1½ to 2 hours, or until doubled in size. - Shape the Loaf
Turn the dough out onto a floured surface. Gently stretch into a rectangle (about 10 x 5 inches). Don’t knead—handle gently to keep air bubbles. Let rest for 20 minutes. - Second Rise
Transfer the shaped dough to a floured parchment sheet. Cover loosely and let it rise again for 45 minutes to 1 hour. - Bake
Preheat oven to 450°F (230°C). Place a baking stone or inverted sheet pan inside. Slide the dough (with parchment) onto the hot surface. Bake for 20–25 minutes until golden and hollow-sounding when tapped. - Cool and Serve
Let cool completely on a wire rack before slicing.
Enjoy !
