Ciabatta is the bread with the big holes. The dough is so wet you can hardly call it dough. You do not knead, you fold. Time does the rest, and there is little work for your hands.
Black Month pack What you need
The recipe makes 2 loaves.
- 500 g plain flour, strong bread flour if you have it
- 400 ml water
- 2 g dried yeast, about ½ tsp
- 10 g salt
- 1 tbsp olive oil
How to make it
- Mix the flour, yeast and salt, and stir in the water and oil until everything is moistened.
- Cover, and leave the dough on the worktop for 30 minutes.
- Fold the dough in towards the middle with wet hands, and turn it over.
- Repeat twice at 30-minute intervals.
- Put the bowl in the fridge overnight.
- Put a baking tray in the oven, and heat the oven to 240 °C.
- Carefully turn the dough out onto well-floured baking paper.
- Divide it in two with a dough scraper, without pressing out the air.
- Let the loaves rest for about 30 minutes.
- Slide the loaves on their baking paper onto the hot tray.
- Bake for 20 to 25 minutes, until golden brown.
Light hands, big holes
The holes are air the dough has gathered overnight. Press it flat on the worktop and they disappear. Use a dough scraper and plenty of flour, and move the dough as little as possible. The dough looks like a failure right until it comes out of the oven.
How to store ciabatta
Ciabatta is at its best on the first day. The cold loaf goes straight into the bread bag, and the bag into the fridge. The crust softens a little, but ten minutes in the oven at 180 °C brings it back. You can also split the loaf lengthwise and freeze it.
Bivoks™ bread bag299 NOKCotton and linen with beeswax on the inside. Measures 30.5 × 43 cm, closes with a clip and can go in the freezer.
Frequently asked questions
Why did the loaf turn out flat?
Ciabatta is meant to be flat. If it has no holes, the dough has been handled too hard. Try moving it more gently.
Do I have to use strong bread flour?
It gives better holes, but plain flour works too. You can then use a little less water.
Can I bake it the same day?
Yes. Use 7 g dried yeast, and leave the dough on the worktop for 2 hours. The flavour will be milder.
What can I use ciabatta for?
Panini, bruschetta or dipping in oil. Stale bread makes good croutons.
Do you like Italian bread? See focaccia and pizza dough.
From the rack to the bread bag
The Bivoks™ bread bag is big enough for a whole ciabatta.
See the bread bag →- 365-day guarantee
- ·
- Closes with a clip
- ·
- Reusable for 12+ months