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Fluffy Ciabatta Bread

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Learn how to make fluffy ciabatta bread with a soft, open crumb and crisp golden crust using a simple poolish preferment and high-hydration dough.

Ingredients

Scale
  • 50g all-purpose flour (for poolish)
  • 50g water (for poolish)
  • ½ tsp instant yeast
  • 360g water (lukewarm)
  • 12g salt (kosher or sea salt)
  • 450g bread flour

Instructions

  1. Make the poolish: Mix 50g flour, 50g water, and ½ tsp yeast in a bowl. Let it sit covered at room temperature for 3–4 hours until bubbly.
  2. Add 360g water to the poolish and stir. Add 12g salt, stir again.
  3. Mix in 450g bread flour until a sticky dough forms. Cover and let rest for 30 minutes.
  4. Perform stretch-and-folds every 30 minutes for 2 hours (3–4 sets) to build gluten strength.
  5. Transfer dough to a container and let it rise until doubled, then refrigerate overnight.
  6. Next day, turn the dough out onto a floured surface. Divide into two portions. Gently shape into ciabatta loaves.
  7. Let rest covered for 2.5 hours. Preheat oven to 425°F during the final proof.
  8. Transfer dough to a parchment-lined baking sheet. Bake for 20–25 minutes until golden brown.
  9. Cool for at least 20 minutes before slicing.

Notes

  • Use a digital scale for accurate measurements.
  • High-protein bread flour gives the best structure and rise.
  • Overnight fermentation enhances flavor and texture.
  • Handle dough gently to preserve air pockets.
  • Adjust hydration if using lower protein flour or in humid conditions.

Nutrition

Find it online: https://recipeeasily.com/fluffy-ciabatta-bread-recipe/