The Italian "slipper" bread — a wet, unshaped, wild-fermented loaf with a shockingly open crumb and a floured crackled crust. Simple but technique-dependent. Get it right once and you will never buy shop ciabatta again.
What makes ciabatta different
Ciabatta is defined by three things:
- Very high hydration — 80% or more
- Minimal shaping — the wet dough is turned out and cut, not folded into loaves
- Wild, open crumb with irregular holes throughout
The name means "slipper" — because that is what the flat, wide, uneven loaves look like when they come out of the oven.
Ingredients (makes 2 loaves)
- 500g 00 flour (or strong white bread flour)
- 400g water at 20°C (80% hydration)
- 100g active sourdough starter at peak
- 12g fine sea salt
- 20ml extra virgin olive oil
- Extra flour for dusting
Method
1. Autolyse — 45 minutes
Mix flour with 380g of the water until no dry patches remain. It will be sticky. Cover and rest 45 minutes.
2. Build the dough — 20 minutes
Add the starter, salt, olive oil, and the remaining 20g water. Squeeze and fold in the bowl for 3-4 minutes. The dough will be wet and sticky — this is correct. Do not add flour.
3. Bulk ferment — 4-5 hours with stretch and folds
Cover the bowl. Over the first 2 hours, give the dough 4 sets of stretch-and-folds, 30 minutes apart. Wet your hand each time to stop the dough sticking. The dough will strengthen dramatically. Then leave undisturbed for another 2-3 hours until doubled in size, jiggly and full of visible bubbles.
4. The critical step — turning out
Dust a work surface heavily with flour — more than you think you need. Gently tip the dough out. Do NOT deflate it. Dust the top with flour.
Using a bench scraper, divide into 2 equal pieces. Stretch each piece into a rough rectangle roughly 10cm × 20cm. Do not knead, do not shape — the more you handle it, the smaller the holes will be. You want the bubbles preserved.
5. Proof — 30-45 minutes
Transfer each piece to a floured couche cloth or a floured tray, seam-side down (whichever side was down when you cut it). Cover with cloth. Proof until they look puffy and jiggly — about 45 minutes at room temperature.
6. Bake — 20-25 minutes at 240°C
Preheat the oven to 240°C with a baking stone on the middle shelf. When ready, transfer the loaves onto the hot stone (parchment underneath makes this easier). Create steam by pouring hot water into a preheated tray on the oven floor. Bake 20-25 minutes until deeply golden with visible crackling.
7. Cool — 20 minutes minimum
Cool on a wire rack. Do not slice hot — the crumb needs to set. Ciabatta is best within 12 hours of baking but freezes well.
Troubleshooting
- Dense, tight crumb: You handled the dough too much when turning out. Next time, handle it more gently.
- Loaf spread flat: Not enough gluten strength. Add another set of stretch-and-folds early in bulk.
- Pale crust: Oven not hot enough, or no steam. Preheat longer, use more water for steam.
- Sticky wet inside: Under-baked. Bake 5 minutes longer next time until internal temperature is 96°C.
Pair it with
Tear open a loaf, dunk in olive oil and balsamic vinegar. Split lengthways and stuff with mozzarella, tomato and basil for the essential Italian sandwich. Or toast slices under the grill and rub with a garlic clove for bruschetta.
Frequently asked questions
What flour is best for ciabatta?
Italian 00 flour is traditional and gives the tender crumb. Strong white bread flour is a good UK substitute — the crumb will be slightly less soft but still excellent. Avoid plain flour.
Why is ciabatta so wet?
The very high hydration (80%+) is what creates the signature open, irregular crumb structure. A drier dough would give a tighter crumb. The wetness feels wrong the first time but is correct — trust the recipe.
Do I need a stand mixer for ciabatta?
No. Traditional ciabatta is made in a bowl by hand. Stretch-and-folds develop the gluten just as effectively as machine kneading, and are easier on wet doughs.
Why is my ciabatta not getting big holes?
Usually because the dough was over-handled when shaping. Once the dough is bulk-fermented, work with it very gently. The bubbles inside are what become the crumb holes — pressing them out gives a dense loaf.
