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4.9 from 81 votes

Traditional Italian Ciabatta Bread

This delicious Italian Ciabatta Bread is made with a biga, the perfect sandwhich bread or why not serve it on the side with your favourite soup or stew?

Prep Time
20 mins
Cook Time
20 mins
Rising Time
14 hrs
Total Time
14 hrs 40 mins
Servings: 2 loaves
Calories: 600 kcal
Course: Side Dish , Bread
Cuisine: Italian

Ingredients

FOR THE BIGA
  • 1 cup + 2 tablespoons all purpose or bread flour (146 grams)
  • 1/8 teaspoon active dry yeast
  • 1/2 cup lukewarm water (temperature 105F / 40C) (118 grams)
FOR THE DOUGH
  • 1 1/2 cups all purpose or bread flour (195 grams)
  • 1 1/2 teaspoons active dry yeast
  • 1 teaspoon salt
  • 3/4 cup lukewarm water (temperature 105F / 40C) (176 grams)

Instructions

    Cup of Yum
  1. First make the biga, in a medium bowl combine the flour and yeast then add the water and stir to combine. Cover the bowl with plastic wrap and let rise in a cool dry area for 8-12 hours. If your house is on the warm side then place the biga in the fridge for 8-12 hours, remove from the fridge and let it come to room temperature for about 45-60 minutes.
  2. In the bowl of the stand up mixer whisk together the flour, yeast and salt, then add the water and biga. With the flat beaters mix until the mixture starts to come together for about 2-3 minutes. Then switch to the dough hook and knead for another 3 minutes. This is a soft sticky dough.
  3. With the help of a spatula place the dough in a lightly oiled bowl, cover with plastic wrap and let rise in a warm draft free area for about one hour or until doubled in bulk.
  4. Move the dough to floured flat surface, sprinkle the top of the dough with flour and divide into two parts.  Form each part into an oblong shape, place on parchment paper that is lightly sprinkled with flour, then lightly sprinkle the dough with flour. Cover with a clean tea towel and let rise 1 hour or until doubled in bulk.
  5. Place a baking sheet (upside down) or a baking stone in the oven, and an empty oven proof cake pan on the bottom of the oven, then pre-heat the oven to 450F (230C)
  6. Before putting the dough in the oven add either a cup of boiling water or some ice cubes (about 8) in the cake pan, then quickly & carefully place the parchment paper and bread on the cookie sheet or baking stone and bake for approximately 20 minutes.Move the baked bread immediately to a wire rack to cool. Enjoy!

Nutrition Information

Calories 600kcal (30%) Carbohydrates 123g (41%) Protein 20g (40%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 1171mg (49%) Potassium 253mg (7%) Fiber 7g (28%) Sugar 1g (2%) Calcium 23mg (2%) Iron 7mg (39%)

Nutrition Facts

Serving: 2loaves

Amount Per Serving

Calories 600

% Daily Value*

Calories 600kcal 30%
Carbohydrates 123g 41%
Protein 20g 40%
Fat 2g 3%
Saturated Fat 1g 5%
Sodium 1171mg 49%
Potassium 253mg 5%
Fiber 7g 28%
Sugar 1g 2%
Calcium 23mg 2%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.