08/13/2026
THE SECRET TO BIG, AIRY CIABATTA AT HOME Here’s the exact recipe and process I used to make this batch of ciabatta!
🥖 INGREDIENTS
• 1,000g Bread Flour
• 760g Water
• 20g Olive Oil
• 20g brown sugar
• 18g Salt
• 7g Instant Yeast
⏱️ TIMELINE
1️⃣ Mix + Autolyse — 30 minutes
Mix flour, water, and brownsugar until combined. Let the dough rest for 30 minutes.
After the autolyse, add the salt, yeast, and olive oil. Mix until incorporated and your dough reaches approximately 76°F.
2️⃣ Bulk Fermentation 2.5 hours
Transfer the dough to an oiled container.
Perform 3 stretch-and-folds every 30 minutes. Each fold helps strengthen the dough and develop that beautiful airy crumb.
3️⃣ Shape
Gently divide and shape your dough. Avoid heavy degassing—you want to preserve those precious air bubbles!
4️⃣ Final Proof — 60 minutes
Proof until the dough is noticeably puffy.
5️⃣ Bake — 475°F
Bake with steam for approximately 20–25 minutes, depending on loaf size, until beautifully deep golden brown.
The key with ciabatta is patience. Let the fermentation and stretch-and-folds do the work, and handle that dough gently.
If you make this recipe, let me know how it turns out! 👇
