Ciabatta is the kind of bread that makes a simple snack feel special. It’s rustic, light, and full of those beautiful holes that soak up olive oil or sandwich juices. Farm ciabatta takes that charm and adds a comforting, countryside feel—think flour-dusted boards, a slow rise, and a crust that sings when you tap it.
You don’t need fancy gear, just patience and a gentle touch. If you like bread that’s crisp on the outside and cloud-soft inside, this one earns a permanent spot in your kitchen.
What Makes This Special
This ciabatta leans into slow fermentation for deeper flavor and a delicate, open crumb. A wet dough and careful handling help create that signature airy structure.
It’s forgiving, flexible, and surprisingly simple once you understand the rhythm. You can bake it as two long loaves or split it into smaller rolls. Either way, it’s the bread that makes humble ingredients—like tomatoes, olive oil, or farm eggs—shine.
What You’ll Need
- Biga (overnight starter):
- 1 cup (240 ml) room-temperature water
- 1/2 teaspoon instant yeast
- 2 cups (260 g) bread flour
- Main dough:
- All of the biga
- 1 1/4 cups (300 ml) lukewarm water
- 1 teaspoon instant yeast
- 2 1/2 cups (325 g) bread flour
- 1 3/4 teaspoons fine sea salt
- 1 tablespoon olive oil (plus extra for the bowl)
- For shaping and baking:
- Extra flour and semolina or cornmeal for dusting
- Parchement paper and a baking stone or inverted sheet pan
- Spray bottle of water (optional, for steam)
Step-by-Step Instructions
- Make the biga (the night before). In a bowl, mix water and yeast, then add flour and stir until no dry bits remain.
The mixture will be thick and rough. Cover and let it sit at room temperature for 10–16 hours until puffy and fragrant.
- Mix the main dough. In a large bowl, combine the biga, water, yeast, and olive oil. Add the flour and salt.
Stir with a sturdy spoon or dough whisk until you have a shaggy, very sticky dough. It will look loose—that’s right.
- Rest and hydrate (autolyse-ish pause). Let the dough rest for 20–30 minutes. This rest allows the flour to fully hydrate and makes the dough easier to handle later.
- Develop gluten with stretch-and-folds. With wet hands, grab one edge of the dough, stretch it up, and fold it over itself.
Turn the bowl a quarter turn and repeat. Do this 4–6 times to complete one round. Rest 20 minutes.
Repeat this process 3–4 times over 60–90 minutes. The dough should become smoother and more elastic.
- Bulk ferment. Cover and let the dough rise at warm room temperature until roughly doubled and jiggly, 60–90 minutes depending on your kitchen. If it’s slow, give it more time. Watch the dough, not the clock.
- Prepare your baking setup. Place a baking stone or inverted sheet pan in the oven and preheat to 475°F (245°C) for at least 30 minutes. Line a peel or another sheet pan with parchment and dust generously with flour and semolina.
- Gently turn out the dough. Flour your work surface well.
Tip the dough out carefully to keep as much air inside as possible. Dust the top lightly with flour.
- Divide and shape. Using a bench scraper, cut the dough into two or three long rectangles. Handle gently.
Stretch each piece lightly into a slipper shape, about 10–12 inches long. Don’t deflate it—ciabatta prefers a light touch.
- Final proof. Transfer the pieces to the parchment, seam side down. Dust with a bit more flour.
Cover loosely with a towel and proof for 30–45 minutes, until slightly puffy. They should wobble like a soft pillow when nudged.
- Bake with steam. Slide the parchment onto the preheated stone or sheet. Mist the oven walls with water or place a small pan of hot water on the lower rack. Bake for 18–25 minutes, rotating halfway, until the loaves are deep golden and the crust blisters slightly.
- Cool completely. Transfer to a rack and let cool for at least 45 minutes.
The interior finishes setting as it cools. Slice too soon and you’ll compress the crumb.
Keeping It Fresh
Store your ciabatta at room temperature in a paper bag or wrapped loosely in a clean towel. This protects the crust while avoiding sogginess.
For longer storage, slice and freeze in a zip-top bag. Reheat straight from frozen at 350°F (177°C) for 8–10 minutes or toast by the slice. Avoid the fridge—it dries bread out quickly.
Benefits of This Recipe
- Big flavor, simple ingredients. Flour, water, yeast, salt, and a little olive oil. The long rise does the heavy lifting.
- Great texture. A thin, crackly crust with a light, open crumb that stands up to dipping, soups, and sandwiches.
- Flexible schedule. The overnight biga gives you breathing room.
If your day gets busy, the dough waits an extra 20–30 minutes without fuss.
- Beginner-friendly technique. No kneading needed—stretch-and-fold builds strength while keeping the dough airy.
Pitfalls to Watch Out For
- Too much flour during shaping. Over-dusting tightens the surface and blocks expansion. Use just enough to keep it from sticking.
- Rushing the rise. Underproofed dough won’t get those classic holes. Let the dough become buoyant and relaxed.
- Deflating the dough. Rough handling knocks out gas.
Keep it gentle and avoid pressing down.
- Low oven heat. A fully preheated oven is critical. The initial blast gives you oven spring and a crisp crust.
- Slicing while hot. Tempting, but it compresses the crumb. Wait until it’s just warm.
Alternatives
- Same-day version: Skip the biga and mix all ingredients at once, adding 1/2 teaspoon extra yeast.
Flavor won’t be as deep, but it’s still good.
- Whole wheat touch: Swap 20–25% of the bread flour for whole wheat. Add a splash more water if the dough feels tight.
- Herb and olive twist: Fold chopped rosemary and a handful of sliced olives into the dough during the second stretch-and-fold.
- Mini ciabatta rolls: Divide into 8–10 pieces and shorten bake time to 12–16 minutes.
- Sourdough version: Replace the biga with 200 g active sourdough starter and reduce the main dough water by 1/4 cup. Expect a longer rise and tangier flavor.
FAQ
Can I use all-purpose flour instead of bread flour?
Yes, but expect a slightly less open crumb.
All-purpose has lower protein, so the dough won’t trap as much gas. If using it, reduce the water by 1–2 tablespoons at first and add as needed.
How do I know when the dough is proofed?
Lightly poke the dough. If the indentation springs back slowly and not all the way, it’s ready.
If it bounces back fast, give it more time. If it collapses or feels fragile, it’s gone too far—bake right away.
Do I need a baking stone?
No. An inverted heavy sheet pan preheated in the oven works well.
The key is hot metal to jump-start oven spring.
Why is my ciabatta dense?
Most likely underproofing, too much handling, or a cool oven. Also check your yeast freshness and make sure you allowed enough stretch-and-folds to build structure.
How do I create steam without special equipment?
Mist the oven walls with a spray bottle right after loading the bread, or place a small pan with hot water on the lower rack for the first 10 minutes. Be careful with steam and hot surfaces.
Can I mix by hand?
Absolutely.
This dough is meant for hand mixing. A dough whisk or sturdy spoon works, and wetting your hands keeps sticking to a minimum.
What’s the ideal internal temperature when done?
Aim for about 205–210°F (96–99°C). The crust should be deep golden and sound hollow when tapped.
Final Thoughts
Farm ciabatta is simple bread with a generous spirit.
It rewards a little patience with a loaf that’s crisp, airy, and full of character. Once you bake it a couple of times, the process feels natural—mix, rest, fold, and bake hot. Keep your touch light, your oven hot, and your schedule flexible.
With that, you’ll have bread that turns everyday meals into something quietly special.
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