Italian · serves 2

Ciabatta

A very wet dough, barely handled. The holes come from not kneading the air out.

130 min A proper cook Vegetarian

Ingredients

  • 400ml lukewarm water
  • 7g dried yeast
  • 500g strong white bread flour
  • 2 tsp salt
  • 50ml olive oil

Method

  1. Bloom the yeast in 300ml of the water, 5 minutes.
  2. Flour and salt in a stand mixer with a dough hook, yeast water and oil added on slow speed.
  3. As it comes together, pour in the remaining water slowly. Mix 5-8 minutes on medium until smooth and elastic.
  4. The dough should be genuinely wet. Do not add flour to fix it — wet dough is the whole recipe.
  5. Prove in an oiled square container 1-2 hours until tripled.
  6. Tip out onto a heavily floured surface and cut into 4 rectangles. Handle as little as possible.
  7. Prove 30 minutes on lined trays.
  8. 220°C for 25 minutes with a tray of water in the oven.

Questions people ask about Ciabatta

How long does Ciabatta take?

About 130 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Ciabatta?

The dough should be genuinely wet. Do not add flour to fix it — wet dough is the whole recipe.

What can I use instead of maida in Ciabatta?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Ciabatta ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Ciabatta vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

Do I need an oven for Ciabatta?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Ciabatta?

A green salad and bread. Nothing else needed. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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