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Ciabatta

Name: Ciabatta
Yield: 2 loaves
Cuisine: Italy
Ingredients: 250 g Bread flour Strong white wheat flour, about 12–13% protein.; 190 g Water Cool water.; 0.5 g Instant yeast Use scales that read to 0.1g.; 250 g Bread flour Use the same flour as in the biga.; 185 g Water Cool or lukewarm, to finish the dough near 24°C.; 3 g Instant yeast Keep separate from the 0.5g used the night before.; 10 g Fine salt Weighed.; 5 g Olive oil for the container For greasing the proving container only.; 20 g Bread flour for shaping A working allowance for the bench, scraper and loaf surfaces.; 150 mL Hot water for steam For a separate metal steam tray; not part of the dough.

Makes: 2 loaves
Heat: 230°C conventional
Baking time: 25–30 min
Cuisine / style: Italy

Italy · Ciabatta

Ciabatta

Two broad, flour-dusted loaves with an open crumb and a crisp crust. An overnight preferment develops the dough before gentle folding and shaping the next day.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Overnight biga	Bread flour	250 g	Strong white wheat flour, about 12–13% protein.
Overnight biga	Water	190 g	Cool water.
Overnight biga	Instant yeast	0.5 g	Use scales that read to 0.1g.
Final dough	Bread flour	250 g	Use the same flour as in the biga.
Final dough	Water	185 g	Cool or lukewarm, to finish the dough near 24°C.
Final dough	Instant yeast	3 g	Keep separate from the 0.5g used the night before.
Final dough	Fine salt	10 g	Weighed.
Handling	Olive oil for the container	5 g	For greasing the proving container only.
Handling	Bread flour for shaping	20 g	A working allowance for the bench, scraper and loaf surfaces.
Baking	Hot water for steam	150 mL	For a separate metal steam tray; not part of the dough.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale with a fine scale for small yeast doses	Borrow a suitable scale for the gram amounts; tiny yeast doses need a fine scale, not a guessed pinch.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Covered mixing bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
3-litre straight-sided proving container	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
30 × 40cm baking tray and heavy baking sheet	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Baking paper rated for 230°C	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Deep tray or non-contact proving cover	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Metal steam tray safe to heat empty	Use a sturdy metal roasting tin suitable for the stated oven heat. Keep the recipe’s separate steam or water-bath setup.
Heatproof jug and oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 230°C conventional
Baking time: 25–30 min

Makes: 2 loaves
Heat: 230°C conventional
Plan for: 1200 min total; 35 min active

Method

01 · Mix and ferment the biga
720–960 min
Use: Bread flour; Water; Instant yeast
The evening before baking, stir the biga flour, 190g cool water and 0.5g instant yeast until no dry flour remains. Cover the bowl and leave it at 18–21°C for 12–16 hours.
Ready when: The preferment expands, shows many bubbles and smells pleasantly fermented. Use it while it is still airy, before it collapses.
01 Make and ripen the prefermentUse the preferment while it is expanded and bubbly.
02 · Mix the final dough
10–15 min
Use: Water; Bread flour; Instant yeast; Fine salt
Put all the ripe biga and the 185g final water in a mixer bowl and loosen them together. Add the final flour, 3g instant yeast and salt. Mix with a dough hook on low until combined, then at the manufacturer’s recommended dough speed for about 5–8 minutes.
Ready when: The dough is sticky and elastic. A lifted edge stretches into a thin sheet before it tears; it will not form a dry, firm ball.
02 Develop the wet doughMix until the wet dough is sticky and elastic.
03 · Let the dough rise, then fold
60–65 min
Use: Olive oil for the container
Coat a 3-litre straight-sided container with the 5g olive oil. Scrape in the dough, cover it and leave at about 22–25°C for 1 hour. Wet your hands, lift one side of the dough and fold it over the centre. Repeat from the other three sides.
Ready when: The dough has begun to swell and becomes a more rounded, supported mass after folding.
03 Fold the expanding doughLift and fold the dough from each side with wet hands.
04 · Finish the bulk rise
45–60 min
Use:
Cover the container again and leave the dough for another 45–60 minutes, or until it is roughly twice its initial volume. Avoid stirring or pressing it down.
Ready when: Bubbles are visible at the sides and surface, and the dough trembles gently when the container moves.
04 Finish the bulk riseLet the covered dough become well aerated before dividing.
05 · Divide and shape the loaves
10 min
Use: Bread flour for shaping
Line a 30 × 40cm tray with baking paper. Use the shaping flour to coat the worktop and scraper. Ease out the dough without punching it down, dust the top and gently spread it to about 20 × 25cm. Cut it lengthways into two broad strips and move them onto the tray with at least 5cm between them.
Ready when: The two pieces retain visible bubbles and have a loose, slightly irregular slipper shape.
05 Divide into two loavesDivide gently into two broad loaves and leave a clear gap.
06 · Proof the loaves and heat the oven
60–120 min
Use:
Cover the loaves with a deep tray or food-safe cover that does not touch the dough. Let them rise for 60–120 minutes at about 22–25°C. During the last 30 minutes, heat the oven to 230°C conventional with a heavy baking sheet on the middle rack and an empty, heat-safe metal steam tray below it.
Ready when: The loaves look inflated and delicate. A very light fingertip dent fills slowly, rather than immediately springing back.
06 Proof the loaves and preheatProof the covered loaves until inflated and delicate.
07 · Bake with steam
25–30 min
Use: Hot water for steam
Slide the loaves and their paper onto the hot baking sheet. Pour the 150ml hot water into the separate metal steam tray, keeping your face and hands clear of the steam, then close the oven. Bake for 25–30 minutes, until the crust is a deep golden brown and the loaves feel light for their size.
Ready when: The bottoms are firm, the crust has no broad pale patches, and the loaves hold their shape when lifted.
07 Bake until goldenBake until both loaves have a firm, deep golden crust.
08 · Cool before slicing
60 min
Use:
Transfer the loaves to a rack and leave them uncovered for at least 1 hour before cutting. Keep space underneath so moisture can escape.
Ready when: The crust feels dry and the crumb holds its structure when sliced, rather than smearing against the knife.
08 Cool before slicingCool the loaves uncovered before cutting.

What to look for

Stage	Look / feel for	Needs attention
Mix and ferment the biga	The preferment expands, shows many bubbles and smells pleasantly fermented. Use it while it is still airy, before it collapses.
Mix the final dough	The dough is sticky and elastic. A lifted edge stretches into a thin sheet before it tears; it will not form a dry, firm ball.
Let the dough rise, then fold	The dough has begun to swell and becomes a more rounded, supported mass after folding.
Finish the bulk rise	Bubbles are visible at the sides and surface, and the dough trembles gently when the container moves.
Divide and shape the loaves	The two pieces retain visible bubbles and have a loose, slightly irregular slipper shape.
Proof the loaves and heat the oven	The loaves look inflated and delicate. A very light fingertip dent fills slowly, rather than immediately springing back.
Bake with steam	The bottoms are firm, the crust has no broad pale patches, and the loaves hold their shape when lifted.
Cool before slicing	The crust feels dry and the crumb holds its structure when sliced, rather than smearing against the knife.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The dough spreads into a puddle instead of holding a loose mound.	Gluten development is incomplete, the flour is weak, or the dough is overfermented.	Before the final bulk rise, give it one extra fold and reassess after 20 minutes. If already fully proofed, bake it as it is rather than kneading flour into it.	Use bread flour, weigh the water and follow dough expansion rather than a fixed clock.
The crumb is dense with few large holes.	The dough was pressed flat during dividing or baked before the final proof was ready.	Finish baking and use the loaf for toast or sandwiches; lost gas cannot be restored after baking.	Handle the dough with a scraper and wait for inflated, slow-springing loaves before baking.
The crumb seems gummy.	The loaf was cut while hot or removed before the interior set.	If still whole and pale, return it to the oven for 5–10 minutes. Otherwise let it cool fully before judging the crumb.	Bake to a firm, golden crust and cool uncovered for at least 1 hour.
The biga has collapsed long before mixing.	The room was warmer than the specified range or fermentation ran too long.	For the most predictable result, make a fresh preferment and use it at the bubbly, expanded stage.	Choose a cooler location and check it before the end of the stated time range.

Storage: Cool completely before storing. Keep at room temperature for up to 2 days, or wrap and freeze for up to 1 month. A sealed bag softens the crust; refresh a thawed loaf at 180°C conventional for 8–10 minutes and let it stand briefly before slicing.; Contains: wheat.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recipe

Ciabatta

Two broad, flour-dusted loaves with an open crumb and a crisp crust. An overnight preferment develops the dough before gentle folding and shaping the next day.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Overnight biga	Bread flour	250 g	Strong white wheat flour, about 12–13% protein.
Overnight biga	Water	190 g	Cool water.
Overnight biga	Instant yeast	0.5 g	Use scales that read to 0.1g.
Final dough	Bread flour	250 g	Use the same flour as in the biga.
Final dough	Water	185 g	Cool or lukewarm, to finish the dough near 24°C.
Final dough	Instant yeast	3 g	Keep separate from the 0.5g used the night before.
Final dough	Fine salt	10 g	Weighed.
Handling	Olive oil for the container	5 g	For greasing the proving container only.
Handling	Bread flour for shaping	20 g	A working allowance for the bench, scraper and loaf surfaces.
Baking	Hot water for steam	150 mL	For a separate metal steam tray; not part of the dough.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale with a fine scale for small yeast doses	Borrow a suitable scale for the gram amounts; tiny yeast doses need a fine scale, not a guessed pinch.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Covered mixing bowl	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
3-litre straight-sided proving container	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
30 × 40cm baking tray and heavy baking sheet	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Baking paper rated for 230°C	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Deep tray or non-contact proving cover	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Metal steam tray safe to heat empty	Use a sturdy metal roasting tin suitable for the stated oven heat. Keep the recipe’s separate steam or water-bath setup.
Heatproof jug and oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 2 loaves
Heat: 230°C conventional
Allow: 1200 min total; 35 min active

How do I make it?

Mix and ferment the biga
720–960 min
The evening before baking, stir the biga flour, 190g cool water and 0.5g instant yeast until no dry flour remains. Cover the bowl and leave it at 18–21°C for 12–16 hours.
Use the preferment while it is expanded and bubbly.
Ready when: The preferment expands, shows many bubbles and smells pleasantly fermented. Use it while it is still airy, before it collapses.
Mix the final dough
10–15 min
Put all the ripe biga and the 185g final water in a mixer bowl and loosen them together. Add the final flour, 3g instant yeast and salt. Mix with a dough hook on low until combined, then at the manufacturer’s recommended dough speed for about 5–8 minutes.
Mix until the wet dough is sticky and elastic.
Ready when: The dough is sticky and elastic. A lifted edge stretches into a thin sheet before it tears; it will not form a dry, firm ball.
Let the dough rise, then fold
60–65 min
Coat a 3-litre straight-sided container with the 5g olive oil. Scrape in the dough, cover it and leave at about 22–25°C for 1 hour. Wet your hands, lift one side of the dough and fold it over the centre. Repeat from the other three sides.
Lift and fold the dough from each side with wet hands.
Ready when: The dough has begun to swell and becomes a more rounded, supported mass after folding.
Finish the bulk rise
45–60 min
Cover the container again and leave the dough for another 45–60 minutes, or until it is roughly twice its initial volume. Avoid stirring or pressing it down.
Let the covered dough become well aerated before dividing.
Ready when: Bubbles are visible at the sides and surface, and the dough trembles gently when the container moves.
Divide and shape the loaves
10 min
Line a 30 × 40cm tray with baking paper. Use the shaping flour to coat the worktop and scraper. Ease out the dough without punching it down, dust the top and gently spread it to about 20 × 25cm. Cut it lengthways into two broad strips and move them onto the tray with at least 5cm between them.
Divide gently into two broad loaves and leave a clear gap.
Ready when: The two pieces retain visible bubbles and have a loose, slightly irregular slipper shape.
Proof the loaves and heat the oven
60–120 min
Cover the loaves with a deep tray or food-safe cover that does not touch the dough. Let them rise for 60–120 minutes at about 22–25°C. During the last 30 minutes, heat the oven to 230°C conventional with a heavy baking sheet on the middle rack and an empty, heat-safe metal steam tray below it.
Proof the covered loaves until inflated and delicate.
Ready when: The loaves look inflated and delicate. A very light fingertip dent fills slowly, rather than immediately springing back.
Bake with steam
25–30 min
Slide the loaves and their paper onto the hot baking sheet. Pour the 150ml hot water into the separate metal steam tray, keeping your face and hands clear of the steam, then close the oven. Bake for 25–30 minutes, until the crust is a deep golden brown and the loaves feel light for their size.
Bake until both loaves have a firm, deep golden crust.
Ready when: The bottoms are firm, the crust has no broad pale patches, and the loaves hold their shape when lifted.
Cool before slicing
60 min
Transfer the loaves to a rack and leave them uncovered for at least 1 hour before cutting. Keep space underneath so moisture can escape.
Cool the loaves uncovered before cutting.
Ready when: The crust feels dry and the crumb holds its structure when sliced, rather than smearing against the knife.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The dough spreads into a puddle instead of holding a loose mound.	Gluten development is incomplete, the flour is weak, or the dough is overfermented.	Before the final bulk rise, give it one extra fold and reassess after 20 minutes. If already fully proofed, bake it as it is rather than kneading flour into it. Use bread flour, weigh the water and follow dough expansion rather than a fixed clock.
The crumb is dense with few large holes.	The dough was pressed flat during dividing or baked before the final proof was ready.	Finish baking and use the loaf for toast or sandwiches; lost gas cannot be restored after baking. Handle the dough with a scraper and wait for inflated, slow-springing loaves before baking.
The crumb seems gummy.	The loaf was cut while hot or removed before the interior set.	If still whole and pale, return it to the oven for 5–10 minutes. Otherwise let it cool fully before judging the crumb. Bake to a firm, golden crust and cool uncovered for at least 1 hour.
The biga has collapsed long before mixing.	The room was warmer than the specified range or fermentation ran too long.	For the most predictable result, make a fresh preferment and use it at the bubbly, expanded stage. Choose a cooler location and check it before the end of the stated time range.

Useful recipe notes

Contains: wheat.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Ciabatta at a glance

Makes: 2 loaves
Heat: 230°C conventional
Baking time: 25–30 min
Cuisine / style: Italy
Dough hydration: 75%
Prefermented flour: 50% of total flour
Leavening: Yeast
Bulk fermentation (including folding): 105–125 min · Bubbles are visible at the sides and surface, and the dough trembles gently when the container moves.

How do the ingredient proportions compare?

Core dough totals include the flour and water in the portion of starter or preferment used. Do not add them again. Toppings, fillings and dusting flour are separate.

Formula component	Grams	Flour = 100%
Total flour	500 g	100%
Total water	375 g	75%
Salt	10 g	2%
Instant yeast	3.5 g	0.7%

Method

01 · Mix and ferment the biga

02 · Mix the final dough

03 · Let the dough rise, then fold

04 · Finish the bulk rise

05 · Divide and shape the loaves

06 · Proof the loaves and heat the oven

07 · Bake with steam

08 · Cool before slicing

What to look for

Troubleshooting

How do I make it?

Mix and ferment the biga

Mix the final dough

Let the dough rise, then fold

Finish the bulk rise

Divide and shape the loaves

Proof the loaves and heat the oven

Bake with steam

Cool before slicing

What can go wrong, and how can I fix it?

Ciabatta at a glance