Perfect Ciabatta Recipe from Start to finish

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a high smoke point, while vegetable oil is often cheaper.

yeast

🥗Healthier: sourdough starter

💰Cheaper: instant yeast

Sourdough starter adds depth of flavor, while instant yeast is convenient.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can enhance flavor with trace minerals, while table salt is more economical.

Prepare a biga with 100 grams of flour, a small amount of yeast, and 50 grams of water, mixing until combined.

Cover the biga and let it rest at room temperature overnight.

The next day, cut the biga into smaller pieces to help with mixing.

Add the biga pieces to a mixer and slowly add the rest of the water while mixing.

After 20 minutes of mixing, add salt and olive oil to the dough.

Continue mixing until the dough is well developed, which may take around 45 minutes.

Let the dough rest for a few minutes before performing stretch and folds.

Perform 1 to 3 stretch and folds, then let the dough bulk ferment for 2 to 5 hours until it doubles or triples in size.

Divide the dough without shaping it, simply cutting it into portions.

Prepare a peel with semolina or flour to prevent sticking.

Transfer the dough portions to the peel and preheat the oven to a high temperature.

Bake the ciabatta in the oven, creating steam for a good crust.

Let the ciabatta cool before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens