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This authentic Italian ciabatta has a crispy, golden crust and an open, holey interior—just like a bakery loaf! With a simple no-knead method and 24-hour fermentation, it’s easier than you think to make artisan bread at home.
✨ Why This Recipe Works
✅ No-knead, no mixer – Just fold and rest
✅ Big, irregular holes – The hallmark of great ciabatta
✅ Crackly crust – Thanks to steam baking
✅ Flavorful fermentation – Slow rise = deeper taste
📝 Ingredients (Makes 2 Loaves)
Poolish (Pre-Ferment)
1/2 cup (60g) bread flour
1/2 cup (120ml) water, room temp
1/8 tsp instant yeast
Final Dough
2 cups (240g) bread flour
3/4 cup (180ml) water, lukewarm
1 1/2 tsp salt
1/4 tsp instant yeast
All of the poolish
👨🍳 Step-by-Step Instructions
Make the Poolish (Night Before)
Mix poolish ingredients in a jar until smooth.
Cover and let ferment 12-16 hours at room temp (should be bubbly).
2️⃣ Mix the Dough (Day Of)
In a large bowl, combine all dough ingredients + poolish.
Mix with a spatula until shaggy (no dry flour).
3️⃣ Bulk Fermentation (3 Hours)
Every 30 mins, do a wet-hand fold:
Grab one side, stretch up, and fold over.
Rotate bowl, repeat 4x total.
4️⃣ Shape & Final Rise (1 Hour)
Turn dough onto a floured surface, divide in half.
Gently stretch into rectangles (~10×4 inches).
Place on floured parchment, cover, and rest 1 hour.
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