This recipe for Ciabatta Bread creates a very light loaf, soft and chewy on the inside with a thin crunchy rustic crust. I originally made it for my mom’s birthday in 2006, before she developed a gluten allergy and it was a huge hit. Since that time it has become one of the most popular recipes here on Trinigourmet, even being linked to by The Fresh Loaf!
Although I have been thrilled by all the attention that my little writeup has gotten through the years it has not been without some controversy. Many readers have expressed confusion and problems with my original instructions. That is why I am now republishing it with greater details around those steps which I think were causing some to have less than desirable results.
Before I proceed I must state that for the best results it is very important that you use bread flour instead of all-purpose. You will get a much better crumb due to the higher gluten content.
Made with all-purpose flour
Now let’s proceed 
Ciabatta Bread Recipe:
Source: Kudos to Colin in New Zealand for alerting me to the fact that the base recipe I have been working from all this time actually originated in Gourmet Magazine! (and here I thought it was a friend’s)
Ingredients:
1/8 teaspoon active dry yeast
2 tablespoons warm water
1/3 cup warm water
1 cup bread flour
1/2 teaspoon active dry yeast
2 tablespoons warm water
1 tsp brown sugar
2/3 cup warm water
2 tablespoons olive oil (edited in light of this comment )
2 cups bread flour
1 1/2 teaspoons salt
Wholewheat flour for dusting
Directions:
1. To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy.
2. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup of the bread flour.
3. Stir 4 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for 24 hours.
After 24 hours
STOP! Before you read on, please note that it is very important that you get these first 3 steps correct. The most common question I get is whether I really meant to add 1/3 cup of water to 1 cup of bread flour! Yes, I did
At first when you add the water you will get something that looks like this…
rather dry isn’t it?
That’s why the instructions say to stir for four minutes. See how it gradually comes together?
The above can only happen with constant folding. You don’t want a soft or liquid sponge at this point. It will soften considerably as it sits overnight. You want it to hold together.
If at the end it is still a little too dry you can add water by the tablespoon, but again just enough to hold it all together.
4. To Make Bread: In a small bowl stir together yeast, warm water and sugar and let stand 5 minutes, or until creamy.
5. In bowl of a standing electric mixer fitted with dough hook blend together yeast mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. The dough should be relatively firm at this point and clear the sides of the bowl. If it’s not gradually add more flour (by the 1/4 cup) until it forms as described.
6. Scrape dough into an oiled bowl and cover with plastic wrap.
7. Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.)
They grow up so fast!
8. Turn dough out onto a well-floured work surface and cut in half.
9. Transfer each half to a greased baking sheet sprinkled with cornmeal and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with wholewheat flour.
10. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
11. At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
12. Bake ciabatta loaves 15-20 minutes, or until pale golden.
13. Cool loaves on a wire rack.
Makes 2 loaves
This post was originally published on November 24, 2006. It has been updated twice since then.
About Sarina
Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes"
This month marks the third installment of my “CookALong” series where a prominent (usually) Caribbean personality follows one of my recipes, and sometimes throws in a few of their own This week however I’m shaking things up a bit by ...
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My bread tastes wonderful but it has turned out flat both times I have tried it. What could I be doing wrong? Any suggestions? Thanks
My bread tastes wonderful but it has turned out flat both times I have tried it. What could I be doing wrong? Any suggestions? Thanks
Hey Debbie,
Yes!! I love the ciabatta bread from costco. We buy the bag on regular bases.
My only question is about how good is it for you? how many calories is in one bun and fat etc.
anyone know????
Hey Debbie,
Yes!! I love the ciabatta bread from costco. We buy the bag on regular bases.
My only question is about how good is it for you? how many calories is in one bun and fat etc.
anyone know????
Hey Debbie,
Yes!! I love the ciabatta bread from costco. We buy the bag on regular bases.
My only question is about how good is it for you? how many calories is in one bun and fat etc.
anyone know????
Ah thanks I was looking for this and it looks good! but I have to say the comment on Costco’s version has me thing I will go there if I run out of time to bake. Thanks for the post!
Ah thanks I was looking for this and it looks good! but I have to say the comment on Costco’s version has me thing I will go there if I run out of time to bake. Thanks for the post!
I am going to try baking this bread. I don’t know what a baking stone is or how to use one. Is it really necessary?
I too, have had the buns from Costco – they are made by “Kirkland” and are a 9 grain bun. Love them.
I am going to try baking this bread. I don’t know what a baking stone is or how to use one. Is it really necessary?
I too, have had the buns from Costco – they are made by “Kirkland” and are a 9 grain bun. Love them.
I am going to try baking this bread. I don’t know what a baking stone is or how to use one. Is it really necessary?
I too, have had the buns from Costco – they are made by “Kirkland” and are a 9 grain bun. Love them.
When I try to make the starter my mixture gets very dry before I have all the flour mixed in. Is 1/3 cup (plus 2 T) water to 1 cup of flour correct?
Thanks
When I try to make the starter my mixture gets very dry before I have all the flour mixed in. Is 1/3 cup (plus 2 T) water to 1 cup of flour correct?
Thanks
this bread is geat topped with chedder and sliced jalapenos while baking
this bread is geat topped with chedder and sliced jalapenos while baking
Paul – I haven’t made it in a while but i never had any problems. I will try it again and see for sure…
Paul – I haven’t made it in a while but i never had any problems. I will try it again and see for sure…
Paul – I haven’t made it in a while but i never had any problems. I will try it again and see for sure…
just a couple of notes…
to the couple of folks who were distressed that their loaves came out “flat” — well, remember, it’s supposed to. commercial loaves that I can get locally are like 6 inches wide by 15 inches long (a big rectangle), by an inch and a half thick, at most!
“atta” flour is described on web pages I just looked up as durum whole wheat, especially used for chapatis. durum is THE hard wheat, that’s the type with the extra gluten that’s good for bread making. so the durum is good, but the whole-wheat part will make the bread somewhat heavier, but that may be OK, since rise isn’t the big thing with ciabatta. (very odd, Golden Temple website says their Durum Atta flour is LOW gluten!)
THANKS for the answer that mentioned “ciabatta latte” — I was wondering why some of the recipes were turning up with milk! good to know it’s an authentic variation, not something fudged up to make the dough easier to handle… you know, anything that isn’t flour-water-yeast may be somewhat suspect!
speaking of which, is the brown sugar your personal addition?
I’ve done the spray-bottle “steaming” with other recipes; it works but usually produces a thicker, tougher crust than I like, but the light crispy crust of ciabatta is one of the things I like about it, so will try. the spraying around the loaves (on the walls) is definitely the way to go, rather than spraying directly on the loaves.
Great pictures, good to know how wet this dough is SUPPOSED to be.
Wish me luck, I’ll be doing this all by hand (step 5, 8 minutes!); I have a 20-yr-old blender, but no stand mixer or food processor. Being stubborn about it, 8-), prefer to use hand methods. At least while working up a new recipe. (Learned bread by hand, from my grandmother.)
Well, that’s enough shooting of my mouth before I’ve tried the recipe,
I’ll be back with report on results, eventually.
just a couple of notes…
to the couple of folks who were distressed that their loaves came out “flat” — well, remember, it’s supposed to. commercial loaves that I can get locally are like 6 inches wide by 15 inches long (a big rectangle), by an inch and a half thick, at most!
“atta” flour is described on web pages I just looked up as durum whole wheat, especially used for chapatis. durum is THE hard wheat, that’s the type with the extra gluten that’s good for bread making. so the durum is good, but the whole-wheat part will make the bread somewhat heavier, but that may be OK, since rise isn’t the big thing with ciabatta. (very odd, Golden Temple website says their Durum Atta flour is LOW gluten!)
THANKS for the answer that mentioned “ciabatta latte” — I was wondering why some of the recipes were turning up with milk! good to know it’s an authentic variation, not something fudged up to make the dough easier to handle… you know, anything that isn’t flour-water-yeast may be somewhat suspect!
speaking of which, is the brown sugar your personal addition?
I’ve done the spray-bottle “steaming” with other recipes; it works but usually produces a thicker, tougher crust than I like, but the light crispy crust of ciabatta is one of the things I like about it, so will try. the spraying around the loaves (on the walls) is definitely the way to go, rather than spraying directly on the loaves.
Great pictures, good to know how wet this dough is SUPPOSED to be.
Wish me luck, I’ll be doing this all by hand (step 5, 8 minutes!); I have a 20-yr-old blender, but no stand mixer or food processor. Being stubborn about it, 8-), prefer to use hand methods. At least while working up a new recipe. (Learned bread by hand, from my grandmother.)
Well, that’s enough shooting of my mouth before I’ve tried the recipe,
I’ll be back with report on results, eventually.
about the costco buns: i work there in the bakery and have made the 9 grain buns. the 9 grain mixture comes in a bag, plus we make hundreds at a time so it’d be hard to say how to replicate it properly
I was actually looking for my own version of the 9 grain recipe when i came across this recipe.. I’ll have to continue looking i guess!
about the costco buns: i work there in the bakery and have made the 9 grain buns. the 9 grain mixture comes in a bag, plus we make hundreds at a time so it’d be hard to say how to replicate it properly
I was actually looking for my own version of the 9 grain recipe when i came across this recipe.. I’ll have to continue looking i guess!
oct 18 2008 hi sarina. iv’e never made this breadbefore but iv’e bought it and it’s the best. my ? is. when you put a baking stone on the bottom rack of the oven do you also put the baking sheet with bread on the stone or, do you put the sheet with the bread on the upper rack and leave the stone there/ the sponge has been prepared and will be ready by 9am tomorrow, i’m hoping you’ll get back to me by tomorrow afternoon. thanks for your help
oct 18 2008 hi sarina. iv’e never made this breadbefore but iv’e bought it and it’s the best. my ? is. when you put a baking stone on the bottom rack of the oven do you also put the baking sheet with bread on the stone or, do you put the sheet with the bread on the upper rack and leave the stone there/ the sponge has been prepared and will be ready by 9am tomorrow, i’m hoping you’ll get back to me by tomorrow afternoon. thanks for your help
re:deborah oct 18th 2008. iv’e made the bread. it turned out tasty and crunchie on the outside but, it was too soft in the middle. what went wrong ??? i followed the directions accordingly, step by step and i left the stone on the lowest rack of the oven but put the bread on the sheet on the upper rack. i even lightly sprayed the bread to get some steam. the recipe i used was the 24hour one.i’d like to try it again(as they say,(practice makes perfect)and have a chewy inside,please help!! thanks again
re:deborah oct 18th 2008. iv’e made the bread. it turned out tasty and crunchie on the outside but, it was too soft in the middle. what went wrong ??? i followed the directions accordingly, step by step and i left the stone on the lowest rack of the oven but put the bread on the sheet on the upper rack. i even lightly sprayed the bread to get some steam. the recipe i used was the 24hour one.i’d like to try it again(as they say,(practice makes perfect)and have a chewy inside,please help!! thanks again
re:deborah oct 18th 2008. iv’e made the bread. it turned out tasty and crunchie on the outside but, it was too soft in the middle. what went wrong ??? i followed the directions accordingly, step by step and i left the stone on the lowest rack of the oven but put the bread on the sheet on the upper rack. i even lightly sprayed the bread to get some steam. the recipe i used was the 24hour one.i’d like to try it again(as they say,(practice makes perfect)and have a chewy inside,please help!! thanks again
Hi. Has anyone figured the calorie content for a serving? I buy the buns from Costco but they don’t list the calories. I think I’ll try this recipe when I get the time. Thanks!
Hi. Has anyone figured the calorie content for a serving? I buy the buns from Costco but they don’t list the calories. I think I’ll try this recipe when I get the time. Thanks!
can you use a baking sheet if you dont have a stone?
can you use a baking sheet if you dont have a stone?
I had the same problem as Paul, when I made the starter, it was dry and to thick to stir. All the other starter recipes I have found have a higher liquid to flour ratio. Mine didn’t resemble the photo at all, and the bread came out flat and dense. Is 1/3 cup water(+2 TBS) enough for 1 cup of water?
I had the same problem as Paul, when I made the starter, it was dry and to thick to stir. All the other starter recipes I have found have a higher liquid to flour ratio. Mine didn’t resemble the photo at all, and the bread came out flat and dense. Is 1/3 cup water(+2 TBS) enough for 1 cup of water?
I think the starter needs more water. Another recipe I have used requires flour and water in a 5 to 3 ratio (2 1/2 cups flour to 1 1/2 cups water). The starter should look like a thick pancake batter and less like a bread dough.
This is another version, very close to mine.
theyumblog.wordpress.com/2008/11/18/peter-reinharts-poolish-ciabatta/
It also incorporates a folding type of kneading for this wet dough.
[img]http://i266.photobucket.com/albums/ii263/douG556/P1020581.jpg[/img]
Thanks Doug… as a lot of you have made the same comment I think the above is definitely a typo. I have not had a chance to revisit the recipe but when I do I’ll make the necessary changes. Best Wishes .
I think the starter needs more water. Another recipe I have used requires flour and water in a 5 to 3 ratio (2 1/2 cups flour to 1 1/2 cups water). The starter should look like a thick pancake batter and less like a bread dough.
This is another version, very close to mine.
theyumblog.wordpress.com/2008/11/18/peter-reinharts-poolish-ciabatta/
It also incorporates a folding type of kneading for this wet dough.
[img]http://i266.photobucket.com/albums/ii263/douG556/P1020581.jpg[/img]
Thanks Doug… as a lot of you have made the same comment I think the above is definitely a typo. I have not had a chance to revisit the recipe but when I do I’ll make the necessary changes. Best Wishes .
Hi there!
Wonderful site.. beautiful recipes!
Q: I was wondering if i could use this recipe, but conform it to my bread maker? I’m not much of a ‘gadget’ girl.. but since receiving a maker as a gift, i love to use it for the ‘dough’ setting.
I assume that i would place the ingredients in a typical bread maker ‘order’.. ?
Kind regards,
-Judi
Hi there!
Wonderful site.. beautiful recipes!
Q: I was wondering if i could use this recipe, but conform it to my bread maker? I’m not much of a ‘gadget’ girl.. but since receiving a maker as a gift, i love to use it for the ‘dough’ setting.
I assume that i would place the ingredients in a typical bread maker ‘order’.. ?
Kind regards,
-Judi
Great recipe!! I didn’t take the time to read far enough down to see if someone else got to the whole wheat question…it’s very heavy. I made the starter with bread flour and the dough with whole wheat. It’s not too bad, it more has the texture of focaccia than ciabatta. I’m working on a recipe, if I come up with something, I’ll post it here!
Great recipe!! I didn’t take the time to read far enough down to see if someone else got to the whole wheat question…it’s very heavy. I made the starter with bread flour and the dough with whole wheat. It’s not too bad, it more has the texture of focaccia than ciabatta. I’m working on a recipe, if I come up with something, I’ll post it here!
hi
thank you for your reciepe
but i just wonder what type of flour your suggest to used for ciabata i know diffent bread used different flour could you tell me some type of flour used for bread and cake
thank you
hi
thank you for your reciepe
but i just wonder what type of flour your suggest to used for ciabata i know diffent bread used different flour could you tell me some type of flour used for bread and cake
thank you
Awesome recipe! Best bread I’ve made to date. After some testing on my side, I was unable to detect any difference between loaves baked by following step one and just skipping step one altogether. Is there any particular reason for step one?
Awesome recipe! Best bread I’ve made to date. After some testing on my side, I was unable to detect any difference between loaves baked by following step one and just skipping step one altogether. Is there any particular reason for step one?
Thank you for the preparation you put in to this file. You make things very clear.
At the age of 68, I am learning to bake. I have been experimenting with Ciabatta for around a month now. My method is virtually your recipe. I measure, and time carefully. My loaves appear out of the oven similar to the loaf you show cut in half. And I am happy with the slightly sourdough aromas, and the flavours I’m getting.
Local artisan bakers however, produce Ciabatta that looks similar on the outside, but is much lighter, and more full of gassy holes.
Question. Why don’t my loaves come out light and full of holes ?
What am I doing wrong ?
Can you offer some suggestions ?
John
Thank you for the preparation you put in to this file. You make things very clear.
At the age of 68, I am learning to bake. I have been experimenting with Ciabatta for around a month now. My method is virtually your recipe. I measure, and time carefully. My loaves appear out of the oven similar to the loaf you show cut in half. And I am happy with the slightly sourdough aromas, and the flavours I’m getting.
Local artisan bakers however, produce Ciabatta that looks similar on the outside, but is much lighter, and more full of gassy holes.
Question. Why don’t my loaves come out light and full of holes ?
What am I doing wrong ?
Can you offer some suggestions ?
John
Yikes – cornmeal?? Two things I would suggest. In order to get a light and airy bread the first rising the dough should TRIPLE in size (that’s the secret). For the second rising you would sprinkle flour (not cornmeal) on baking or parchment paper and stretch the dough out on top of the flour and let it rise. When ready to bake, carefully flip the loaves over onto preheated baking sheets (or your baking store) and bake longer in a cooler oven (400 degrees for 25-30 minutes).
Yikes – cornmeal?? Two things I would suggest. In order to get a light and airy bread the first rising the dough should TRIPLE in size (that’s the secret). For the second rising you would sprinkle flour (not cornmeal) on baking or parchment paper and stretch the dough out on top of the flour and let it rise. When ready to bake, carefully flip the loaves over onto preheated baking sheets (or your baking store) and bake longer in a cooler oven (400 degrees for 25-30 minutes).
I have been looking for a bread recipe for the garlic butter bread I bought at Costco 3 or 4 years ago. It was only 1 1/2 inches high, sliced down the middle and both insides had butter with chunks of garlic in it. I no longer live close to a Costco and was wondering if anyone knew if the bread they used was the ciabatta bread. This recipe looks wonderful and I will try it. Thank you
I have been looking for a bread recipe for the garlic butter bread I bought at Costco 3 or 4 years ago. It was only 1 1/2 inches high, sliced down the middle and both insides had butter with chunks of garlic in it. I no longer live close to a Costco and was wondering if anyone knew if the bread they used was the ciabatta bread. This recipe looks wonderful and I will try it. Thank you
For calorie/ nutrient counts, check www.calorieking.com.
It breaks down like this:
Yeast= 12 calories per teaspoon. This recipe has a total of 5/8 tsp, so that gives 7.5 calories and 0.13gm fat.
Flour= 455 calories per cup. This recipe has a total of 3 cups (not including dusting flour), so that gives 1365 calories and 3.9 gm fat.
Brown sugar= 17 calories per packed tsp. This recipe has 1 tsp, so that’s 17 calories and 0 gm fat.
Olive oil= 39 calories per tsp. This recipe has 6 tsp, so that’s 234 calories and 27g fat.
Now, add them all together for 1623.5 calories and 31.03gm fat for the entire loaf. (That’s more than a days calories for a small moderatively active woman).
Of course you wouldn’t eat the WHOLE loaf in one sitting, or would you? Divide the total by the number of servings you cut from it. If you make 2 sandwiches from each loaf, that would be 405.75 calories per sandwich not including whatever you put on top. Happy eating.
For calorie/ nutrient counts, check www.calorieking.com.
It breaks down like this:
Yeast= 12 calories per teaspoon. This recipe has a total of 5/8 tsp, so that gives 7.5 calories and 0.13gm fat.
Flour= 455 calories per cup. This recipe has a total of 3 cups (not including dusting flour), so that gives 1365 calories and 3.9 gm fat.
Brown sugar= 17 calories per packed tsp. This recipe has 1 tsp, so that’s 17 calories and 0 gm fat.
Olive oil= 39 calories per tsp. This recipe has 6 tsp, so that’s 234 calories and 27g fat.
Now, add them all together for 1623.5 calories and 31.03gm fat for the entire loaf. (That’s more than a days calories for a small moderatively active woman).
Of course you wouldn’t eat the WHOLE loaf in one sitting, or would you? Divide the total by the number of servings you cut from it. If you make 2 sandwiches from each loaf, that would be 405.75 calories per sandwich not including whatever you put on top. Happy eating.