Crusty Artisan Ciabatta
Experience the joy of artisan bread-making with our Crusty Artisan Ciabatta recipe. This high-hydration, Italian-inspired ciabatta is everything a true bread lover craves: a golden, crunchy crust that crackles with every bite and an airy, open crumb that’s perfect for soaking up olive oil or creating the ultimate sandwich. By using a biga (pre-ferment) and a cast iron pan, we achieve a depth of flavor and irresistible texture that’s hard to find in store-bought bread. Watch as we guide you step-by-step to master this rustic, homemade ciabatta that’s as delightful to bake as it is to eat. Join us in bringing a slice of Italy into your kitchen!
- Total Time: 20 hours 30 minutes
- Yield: 2 Loafs
Ingredients
Biga (Pre-ferment):
• 150g (1¼ cups) bread flour
• 100ml (½ cup) water, room temperature
• 1g (¼ tsp) instant yeast
Ciabatta Dough (for 2 loaves):
• All of the prepared biga
• 350g (2¾ cups) bread flour
• 10g (2 tsp) salt
• 5g (1 tsp) instant yeast
• 325ml (1⅓ cups) lukewarm water
• 2 tbsp olive oil
• Extra flour and semolina for dusting
Instructions
1. Prepare the Biga:
– In a bowl, mix flour, yeast, and water until combined into a shaggy dough.
– Cover with plastic wrap and let rest at room temperature for 12-16 hours until bubbly and doubled in size.
2. Mix the Ciabatta Dough:
– In a KitchenAid mixer bowl, add the biga, flour, salt, yeast, water, and olive oil.
– Mix on low speed for about 5 minutes until the ingredients are fully incorporated and form a very wet, sticky dough.
– Let the dough rest for 30 minutes to allow it to hydrate and begin developing structure.
3. Knead the Dough with Stretch-and-Fold Technique:
– On a well-floured surface, use the stretch-and-fold technique: gently stretch the dough, fold it over, rotate, and repeat.
– Perform a set of folds every 30 minutes for 2 hours to further develop the gluten, which will give the bread structure and an airy crumb.
4. First Rise:
– Place the dough in a lightly oiled bowl, cover, and let it rise for 1½ to 2 hours until doubled in size.
5. Shape the Loaves:
– Carefully turn the dough onto a floured surface. Divide it in half, shaping each into a rectangle, handling gently to keep bubbles intact.
– Place the shaped loaves on a parchment-lined baking sheet dusted with flour and semolina.
6. Second Rise (Proofing):
– Dust the tops with flour, cover with a cloth, and let the loaves rise for 30-45 minutes until puffy. This final proofing allows the dough to relax and achieve its airy structure.
7. Preheat and Bake:
– Preheat a cast iron pan in the oven to 250°C (475°F).
– Carefully remove the hot pan, dust with semolina, and place one loaf in the pan. Cover (if possible) to trap steam.
– Bake at 250°C (475°F) for 15 minutes with the lid, then uncover and bake for another 10-15 minutes until golden brown and crisp.
8. Cool:
– Transfer the ciabatta to a wire rack and let it cool completely before slicing to enjoy the full flavor and texture.
Notes
- Start with the original recipe’s water content (85% hydration), but be prepared to adjust slightly as needed. Different flours can absorb water differently depending on their protein content and brand, so you may need to add water gradually in small increments (20-30ml at a time) during mixing to achieve the right consistency. The dough should feel very sticky and loose, almost batter-like, before the gluten fully develops. This will ensure the characteristic airy crumb and soft interior of ciabatta.
- Prep Time: 20 hours (including overnight fermentation and rise times)
- Cook Time: 30 minutes