Description
A foolproof homemade ciabatta bread recipe featuring a crispy crust, airy hole-filled crumb, and simple no-knead method perfect for beginners and artisan bread lovers.
Ingredients
Scale
- 1 cup bread flour (for biga)
- 1/8 tsp yeast (for biga)
- 1/2 cup water (for biga)
- 1 tsp yeast (for dough)
- 1 cup warm water
- 2.5 cups bread flour
- 1.5 tsp salt
- 1 tbsp olive oil (for shaping)
Instructions
- Mix biga ingredients and ferment 12–16 hours.
- Dissolve yeast in warm water, add biga, then mix in flour and salt.
- Let rise 1 hour, performing stretch-and-folds every 20 minutes.
- Turn dough onto floured surface and divide into rolls or loaves.
- Proof 45–60 minutes until puffy.
- Bake at 450°F for 15–20 minutes with steam until golden and crisp.
Notes
Use minimal flour when shaping to keep the crumb open. Steam ensures a crispy crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 0g
- Sodium: 300mg
- Fat: 1.5g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg