30.04.2025
Step-by-Step Ciabatta Bread Recipe
Ciabatta bread is an easy recipe that will allow you to enjoy a loaf that’s crispy on the outside and fluffy on the inside in just a few steps. The word "ciabatta" comes from Italian and means "slipper." This name refers to the flat, elongated shape of the bread, which resembles a slipper. Ciabatta is known for its high hydration and double fermentation, resulting in a crispy crust and airy, open crumb—making it a delicious option for any occasion.
The ingredients to make ciabatta are simple and easy to find—an easy recipe for crispy, fluffy bread:
| Ingredients | Amount | Percentage |
|---|---|---|
| Wheat flour | 2 kg | 100% |
| Water | 1.5 liters | 75% |
| Salt | 40 g | 2% |
| Yeast | 8 g | 0.4% |
| Sourdough / Poolish* | 400 g | 20% |
*If using sourdough or poolish, subtract the proportional amount of flour and water from the base recipe.
Step-by-Step Ciabatta Preparation
1. Mix the Ingredients
In a large bowl, combine the flour, water, and yeast. Mix well until all ingredients are fully incorporated.
2. Knead the Dough
Knead the mixture for 3 minutes on low speed. Let the dough rest for 1 minute, then knead for another 3 minutes on low speed.
3. Add the Salt
Add the salt to the dough and knead for 2 minutes on high speed. The dough should reach a temperature of 24–26°C (75–79°F).
4. First Fermentation
Let the dough rest in bulk for 2 hours at 24°C (75°F). This allows the dough to ferment and develop flavor.
5. Shape the Ciabattas
Divide the dough into portions of about 300 grams each. Shape each portion into a ciabatta.
6. Second Fermentation
Place the shaped ciabattas on a tray and let them ferment for approximately 1 hour at 24°C (75°F).
7. Baking
7.1 Preheat the Oven
Preheat the oven to 220°C (428°F) with steam.
7.2 Bake the Ciabattas
Bake the ciabattas for 30 minutes. Open the oven vent 15 minutes before the baking time ends to allow the steam to escape and the crust to become golden and crisp.
7.3 Cool and Serve
Once baked, remove the ciabattas from the oven and place them on a rack to cool completely before serving. This will ensure the best texture and flavor.
Tips for the Perfect Ciabatta
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Use high-quality flour: The flour’s quality directly affects the texture and flavor. Choose high-quality wheat flour for better results.
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Make sure the water is at room temperature: Water that is too hot or too cold can affect fermentation. Use room-temperature water for proper proofing.
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Don’t skip fermentation times: Fermentation is key to flavor and texture. Respect the resting times to achieve a fluffy crumb and crispy crust.
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Preheat the oven thoroughly: A well-preheated oven is essential for even baking and a golden crust.
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Use enough flour on the work surface: Ciabatta dough can be sticky. Flour your hands and surface generously to handle the dough more easily.
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Don’t overcrowd the oven: Leave enough space between loaves for heat to circulate evenly and bake uniformly.
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Let the bread cool before slicing: Although it’s tempting to slice it fresh out of the oven, letting it cool on a rack ensures it finishes baking inside and keeps its shape.
Discover Our Ciabatta Breads
Over 30 years ago, we began our journey in the world of baking as specialists in rustic breads. We started in a small workshop with a manual process, and due to the success and growing demand for our product, we have continued to grow and evolve into industrial bakers—always respecting traditional processes and maintaining our passion and dedication to the art of baking.
OKIN’s Ciabatta
The ciabatta is one of OKIN’s most iconic breads. It’s known for its crunchy crust and deep scoring. If there’s a product line that best expresses our identity and philosophy of breadmaking, it’s our rustic family. Resulting from long fermentation and high hydration, their reddish crispy crusts, open crumbs, and defined scoring give them great character. All of this translates into bread with longer shelf life, rich flavor, and easy digestibility.
OKIN’s Mini Ciabatta
OKIN’s mini ciabatta is also baked on a stone deck and goes through double fermentation. This smaller bread has a thin golden crust and a creamy, airy crumb. Thanks to its high hydration, it stays fresh longer. It’s very versatile and can be served at the table or used for sandwiches and toast.
Do you need frozen bread for your business? We can help!
At OKIN, we use a temperature-controlled freezing system that fully respects the product, without using additives or preservatives. This process ensures that our breads maintain their original freshness, flavor, and texture, allowing you to enjoy bread as if it were freshly baked when thawed.
Discover here our variety of breads and find the perfect one for you!
