Homemade Italian Ciabatta Bread
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Rising Time
1 hr 30 mins
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Total Time
35 mins
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Servings
1 loaf
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Calories
998 kcal
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Course
Baked Goods
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Cuisine
Italian
Homemade Italian Ciabatta Bread
Description
This Ciabatta Bread combines lukewarm water, honey, yeast, flour, and salt to create a wettish dough that is sticky to the touch. After mixing and a long rise in a warm spot, the dough is spread on a floured baking sheet, shaped carefully into an oblong loaf, and baked at a high temperature to develop a crispy exterior.
The dough’s high hydration level results in an airy, open crumb typical of ciabatta, balancing a chewy interior with a lightly crisp crust. Baking on parchment with flour sprinkled underneath helps with easy transfer and a rustic base texture.
This bread is ideal sliced for sandwiches or served alongside meals where a medium-textured bread is desired. Its simple ingredient list captures classic Italian bread qualities, making it a practical option for home bakers looking for an authentic loaf.
The notes recommend adjusting the water amount by tablespoons to reach the right dough consistency. Baked bread keeps best stored in an airtight bag at room temperature for a few days and can be frozen for longer storage and reheated to restore freshness.
Ingredients
- ¾-1 cup water lukewarm, divided
- ½ teaspoon honey or granulated sugar
- 2 teaspoons active dry yeast
- 2 cups all-purpose flour 273 grams total, or bread flour, divided
- 1 teaspoon salt
Instructions
- In a small bowl add ¼ cup of water, honey and yeast, let sit 5 minutes then stir.
- In a large bowl add the flour , make a well in the centre and add the yeast mixture and ½ cup of water (if too dry then add the extra ¼ cup 1 tablespoon at a time until you reach a wettish dough, or if too wet add more flour a tablespoon at a time). Mix together with a wood spoon, when almost mixed add the salt and combine. The dough will be loose and sticky. Sprinkle the top with 1½ tablespoons of flour.
- Cover the bowl with a large tea towel, place in a warm, draft free area and let rise for 1½ hours.
- Pre-heat oven to 425F (220C), line a baking sheet with parchment paper and sprinkle with 1½ tablespoons of flour.
- Carefully move the dough from the bowl to the prepared baking sheet, making sure that the floured top of the dough remains on the top. With a spatula form the dough into an oblong loaf.
- Place the baking sheet on the middle rack, bake for approximately 20 - 25 minutes. Move immediately to a wire rack to cool completely before slicing and serving. Enjoy!
TO CREAT VAPOUR
- While the oven is pre-heating place an empty cake pan at the bottom of the oven, add 4-5 ice cubes or a cup of very hot water before adding the bread dough on the baking sheet to the middle shelf.
Notes
- Add water gradually to reach a wet, sticky dough consistency; adjust by tablespoons as needed.
- Store cooled bread in airtight bags at room temperature for 2-3 days to maintain texture.
- Freeze bread up to 2-3 months in freezer-safe bags; thaw in the refrigerator and refresh in the oven before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 998 kcal
% Daily Value*
| Calories | 998kcal | 50% |
| Carbohydrates | 203g | 68% |
| Protein | 35g | 70% |
| Fat | 4g | 6% |
| Sodium | 2342mg | 98% |
| Potassium | 496mg | 11% |
| Fiber | 13g | 52% |
| Sugar | 3g | 6% |
| Calcium | 38mg | 4% |
| Iron | 12.1mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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