This is a high-hydration Italian ciabatta with a crisp, flour-dusted crust and a light, open, holey crumb — exactly like the loaf in the photo.
Ingredients (makes 2 loaves)
Preferment (biga or poolish) – make the night before
- 1 cup (120 g) bread flour
- ½ cup (120 ml) water, room temperature
- ⅛ tsp instant yeast (a small pinch)
Dough
- All of the preferment
- 1½ cups (360 ml) water, room temperature
- 3 cups (360 g) bread flour
- 1½ tsp (9 g) fine sea salt
- ½ tsp instant yeast
- Optional: 1 Tbsp olive oil (for a slightly softer crust)
Instructions
- Make the preferment (night before)
Mix the flour, water, and pinch of yeast until smooth. Cover and leave at room temperature for 12–16 hours. It should become bubbly and airy. - Make the dough
In a large bowl (or stand mixer), combine the preferment with the 1½ cups water and mix to loosen it.
Add the flour, salt, yeast, and optional olive oil. Mix until a very wet, sticky dough forms (it will look almost like a thick batter — this is normal).
Cover and rest 20–30 minutes. - Build strength with stretch-and-folds
Perform 4 sets of stretch-and-folds, spaced 20–30 minutes apart:
Wet your hands, grab one side of the dough, stretch it up and fold it over the center. Turn the bowl 90° and repeat on all four sides.
After the last fold, cover and let the dough bulk-ferment until puffy and roughly doubled (1–2 hours depending on temperature). - Shape (gently!)
Generously flour your work surface and the top of the dough.
Tip the dough out carefully (try not to deflate it). Gently stretch it into a rough rectangle.
Cut into two pieces with a floured bench scraper or knife.
Transfer each piece onto a well-floured piece of parchment or a floured linen/cloth, stretching slightly into the classic slipper shape. Dust the tops with more flour. - Final proof
Cover loosely and let rise until noticeably puffy, about 45–90 minutes. - Bake
Preheat the oven to 450°F (230°C) with a baking stone/steel (or inverted baking sheet) and a metal pan on a lower rack for steam.
Slide the loaves (on parchment) onto the hot surface. Pour 1 cup boiling water into the steam pan and quickly close the door.
Bake 20–25 minutes until deep golden brown and the crust feels crisp.
Cool completely on a wire rack before slicing (at least 1 hour) so the crumb sets.
Tips for success
- The dough is very wet and sticky — resist adding extra flour. Wet hands and a floured surface are your friends.
- Don’t over-handle when shaping; the goal is to preserve the air bubbles.
- Steam is important for the open crumb and thin, crisp crust.
- Best eaten the day it’s baked, or freeze once cooled.
This gives you that classic light, airy, hole-filled ciabatta perfect for sandwiches, dipping in olive oil, or just tearing into while it’s still warm. Enjoy!
