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Homemade Ciabatta Bread and Rolls Recipe

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4 from 14 reviews

This homemade ciabatta bread recipe guides you through making an authentic, rustic Italian loaf from scratch using a biga preferment for rich flavor and chewy texture. The dough is wet and sticky, undergoing gentle stretch-and-folds to develop gluten without heavy kneading. After shaping, the bread is baked with steam in a hot oven to create a classic crisp crust and open crumb. Ideal for sandwiches or alongside olive oil and charcuterie, this ciabatta offers artisanal quality with simple ingredients.

Ingredients

Biga / Preferment (Day 1)

  • 1 cup (130g) bread flour, spooned & leveled
  • 1/8 teaspoon active-dry or instant yeast
  • 1/2 cup (120g/ml) room-temperature water (about 70°F / 21°C)

Ciabatta Dough (Day 2)

  • 1 teaspoon (3g) active-dry or instant yeast
  • 1 cup (240g/ml) warm water (about 100–110°F / 38–43°C)
  • 2 1/2 cups (325g) bread flour, spooned & leveled, plus more as needed
  • 1 1/2 teaspoons (8g) table salt
  • Olive oil, as needed for coating hands and spatula

Instructions

  1. Make the biga/preferment: In a large mixing bowl, whisk together the bread flour and yeast. Add the room-temperature water and mix with a silicone spatula until combined. Cover tightly with plastic wrap and let rest at room temperature for 8 to 24 hours to ferment and develop flavor.
  2. Activate yeast for dough: On day two, in a separate large bowl or stand mixer bowl with dough hook, whisk together the yeast and warm water. Cover and let sit for 5 to 10 minutes until yeast dissolves and becomes frothy.
  3. Mix dough ingredients: Add the biga, flour, and salt to the activated yeast mixture. Gently mix using a spatula or dough hook on medium speed until the dough looks uniform with no dry spots. The dough will be wet and sticky; lightly grease your hands with olive oil and knead gently to bring dough together.
  4. First rest: Cover the bowl and let the dough rest at room temperature for 30 minutes to allow initial gluten development.
  5. First stretch-and-fold: Visualize a clock face on your dough. With oiled hands or spatula, lift the dough at the 12 o’clock position and fold it over toward the 6 o’clock position. Turn the bowl 90 degrees and repeat until you’ve completed two full circuits (8 folds total). Cover and rest for 30 minutes.
  6. Repeat stretch-and-folds: Perform the stretch-and-fold process three more times, resting 30 minutes between each repetition. After the fourth fold and rest, cover and refrigerate the dough for at least 1 hour and up to 24 hours to develop flavor further.
  7. Shape rolls or loaves: Generously flour your work surface. Using oiled hands or spatula, gently scrape the dough onto the floured surface and sprinkle flour over the top. Shape into a rough 10×7 inch rectangle. For rolls, cut into 8 equal pieces (~2.5×3.5 inches); for loaves, cut in half for two rectangles about 5×7 inches each. Transfer dough pieces carefully onto a floured piece of parchment paper spaced 2 inches apart.
  8. Proof before baking: Lightly flour the tops of the shaped dough and cover gently with a clean kitchen towel or parchment. Let rest at room temperature for 1 hour to proof and rise.
  9. Preheat oven and baking equipment: Position one oven rack at the bottom and another in the center. Place a flat rimmed baking sheet on the center rack. Preheat oven to 450°F (232°C) and allow the oven and baking sheet to heat for about 1 hour.
  10. Add steam and bake: Scatter ice cubes in a large shallow metal roasting pan or rimmed pan (not glass) and place on the bottom rack. Uncover the proofed bread and optionally spray or flick with water for extra steam. Quickly transfer the parchment paper with bread onto the preheated baking sheet on the center rack. Slide the pan with ice cubes onto the bottom rack and quickly close the oven door to trap steam. Bake for 20–22 minutes or up to 25 minutes until crust is golden brown and bread sounds hollow when tapped, or internal temperature reaches 205°F to 210°F (96°C to 99°C).
  11. Cool and store: Remove bread from oven and cool on a rack for at least 45 minutes before slicing to avoid gummy texture. Store leftovers loosely covered at room temperature for up to 5 days or refrigerate for up to 1 week.

Notes

  • Make Ahead & Freezing: The biga can ferment for up to 24 hours on day 1, and the dough can be refrigerated for up to 24 hours after stretch-and-folds. Baked bread can be frozen up to 3 months; thaw at room temperature before serving.
  • Recommended Flour: Use bread flour for best texture and flavor. All-purpose flour can substitute but may yield less structure. Avoid whole wheat flour in this dough.
  • Yeast Types: Use instant or active dry yeast. Instant yeast is preferred for quick rising but no changes are necessary if using active dry yeast.
  • Adding Flavors: Add fresh or dried herbs such as rosemary and garlic with the salt for added aroma and taste.
  • Baking Variations: You can bake on a preheated pizza stone or use the dough for focaccia in a greased pan.
  • Sourdough Use: For incorporating sourdough starter, replace some flour and water with starter as noted, but this recipe is not a pure sourdough ciabatta.

Find it online: https://marthatasty.com/homemade-ciabatta-bread-and-rolls-recipe/