Ciabatta is an Italian white bread, shapeless, fluffy with a crispy crust. This is a fairly easy homemade bread recipe, but it does require good planning. The leaven for ciabatta should be prepared at least 12 hours in advance, and the rising of the kneaded dough also takes time.

To prepare ciabatta, we will also need a mixer, preferably with a kneading hook. The dough is very wet and sticky, so kneading by hand would be a bit difficult.

Let's also remember to sprinkle the pastry board generously with flour before laying out the risen dough. The dough is loose and sticky, so it needs a lot of flour to sprinkle it so that it doesn't stick to the board.

In the recipe I gave two variants of rising the dough, in both cases the ciabattas were baked properly. However, I have the impression that in the case of the second variant I got larger holes in the rolls... or is it a coincidence? I will keep trying because we like ciabatta very much.



5 g of fresh yeast

200 ml of water

200 g of bread flour type 750


200 ml of water

50ml olive oil

10 g of fresh yeast

5g of honey

400 g of bread flour type 750

8 - 10 g of salt

flour for dusting

a little olive oil to grease the bowl



Combine the flour, yeast and water in a large bowl. Stir with a wooden spoon until the batter is smooth and lump-free. Cover with cling film and leave for 12 hours (up to 24 hours, no longer) at room temperature.


In the bowl of a mixer, combine water, oil, yeast and honey, mix until the ingredients dissolve. Add the flour and salt and knead for 2 minutes. Then add the leaven and knead for about 5 minutes or longer until the dough begins to peel off the walls of the mixer.

Variant I
Transfer the dough to a large bowl greased with olive oil. Cover and leave to rise for about 2-3 hours, until the dough has almost tripled in size. In winter, it is worth placing the bowl next to the radiator, then we will shorten the rising time.
Variant II

Transfer the dough to a large bowl greased with olive oil. Cover and leave to rise for 45 minutes, then use a spatula to put the dough on itself. Cover the bowl and set aside for another 45 minutes. Repeat this process one more time and leave the dough to rise for the last 45 minutes.

After the dough has risen, very gently throw it onto a board generously sprinkled with flour. Sprinkle the top of the dough with flour as well. We do not knead the dough, we handle it very gently so as not to destroy the air bubbles.

Divide the dough into 2, 4 or 6 portions with a knife or spatulas. Gently move each part with a spatula or a knife to separate it from each other. Portioned small loaves, using a spatula, gently turn the bottom up and also gently transfer to a baking tray lined with baking paper. Cover with a cloth and leave to rise for the last time for about 30 minutes.

Place a heat-resistant bowl with water on the bottom of the oven and set the oven to 230°C with the convection function on. Place the baking sheet with the ciabatta in the preheated oven and bake for about 15-20 minutes. After baking, let cool on a grate.


also check

Wheat rolls prepared with the salt-yeast method


Fastenwähe butter buns - carnival bread from Basel


Rustic ciabatta, home-made Italian wheat bread


Homemade toasted bread - buttery, soft and fluffy



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