The ciabatta does require a simple sponge but it takes only a few minutes to put together the day before making the bread. Though the dough for ciabatta is very wet and sticky, resist the temptation to add more flour.
For this recipe you will need a baking stone or unglazed "quarry" tiles. Baking stones are available at cookware shops and by mail order from The Baker's Catalogue, tel. (800) 827-6836. Tiles are also available at the above sources as well as at many tile stores listed in the Yellow Pages.
Ingredients
Makes 2 loaves
For sponge:
For bread:
Preparation
Make sponge:
Step 1
In a small bowl stir together yeast and warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, room-temperature water, and flour and stir 4 minutes. Cover bowl with plastic wrap. Let sponge stand at cool room temperature at least 12 hours and up to 1 day.
Make bread:
Step 2
In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened and beat dough at medium speed 3 minutes. Add salt and beat 4 minutes more. Scrape dough into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.)
Step 3
Have ready a rimless baking sheet and 2 well-floured 12- by 6-inch sheets parchment paper. Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
Step 4
At least 45 minutes before baking ciabatta, put a baking stone or 4 to 6 unglazed "quarry" tiles (see note, above) arranged close together on oven rack in lowest position in oven and preheat oven to 425° F.
Step 5
Transfer 1 loaf on its parchment to baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone or tiles in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. With a large spatula transfer loaves to a rack to cool.
How would you rate Ciabatta (Italian "Slipper" Bread)?
Leave a Review
Reviews (63)
Back to TopRight so, maybe use weight instead of cups when making the bread.
Anonymous
5/16/2020
Best, best, best ever! Turned out fantastic first time I made it. Can I make one long loaf and would it bake for the same time? I have made foccacia bread and it is good too, but this recipe has a great texture and flavor. Will be on my favs list!
mamaschultz
columbus grove, oh
2/21/2015
I'm a novice bread maker and just made this recipe. The bread just came out of the oven and it turned out wonderful. Nice hard crust, soft inside with lots of variously sized pores. Taste is great also. After reading the reviews of those who's recipe failed, I kept thinking that maybe they used tap water. I brew beer regularly and I know from experience that tap water, if it contains too much chlorine, can kill or inhibit yeast propagation. I always use store bought filtered water or water from my own 3 micron filter which removes the chlorine. I had no problem at all with the dough rising. Also, I did fold the dough 3 times and let it rise 3 times for 30 min. after. I also used 2 baking stones. Another thing I did was make the sponge, but I didn't get to it the next day so the sponge sat for 48 hours. it still turned out excellent
Budove
Festus, MO
1/29/2015
Question: is any kneading required between the first and second rising?
Ranch_Cook
10/7/2012
The recipe did not yield good loaves. They did not rise, and the consistency was rubbery. I bake bread twice per week, and was stunned at such poor results. I did use whole wheat bread flour and am attributing it to that. Will try again.
45parallelchef
Traverse City, MI
11/19/2010
About how much sponge (ie. cups) is made. I have a lot left over from a previous bread I was making, was wondering how much is needed/used?
Anonymous
Detroit, MI
11/2/2010
This had a great flavor, and the bread had a very soft inside with a nice crust. Making it again this weekend for my in-laws :) The only thing was that my loaves didn't have large holes like Ciabatta is supposed to have. It's possible that was my fault - any tips?
KatherinaH
5/24/2010
the single most delicious bread recipe i've ever discovered.
nasal
multiverse #79623
4/25/2010
This recipe was very easy and oh so delicious! I am a novice bread maker, but this came out great! I was making it to go with a pasta dinner, so I added some seasoning to the dough and to the top of it, and it was a big hit! Love it!
mrsorbspiders
South Jersey
3/29/2010
Made this bread for the first time and LOVED it! DIdn't have a baking stone so I just used a cookie sheet with parchment and it worked well. No problems with texture using bread flour and I am a beginner :)
jbmason1115
Danville, KY
1/12/2010
I tried this recipe when it first came out. I have since discovered the issue with the texture that most bakers are complaining about. Bread flour have way too much gluten to produce successful results for the average baker. CookIllustrated magazine has the best method/technique and recipe. I now make their recipe every 3-4 days. outstanding. Sponge day prior, no oil, mixed w/kitchenaid paddle, then hook. rise 1 hr, then 1/2 hr 2X w/vigorous folding to activate gluten slightly--bubble galore and crispy crust. worth paying for the site just for this recipe but the mag is worth $24 every year!!
kyshel
kentucky
10/4/2009
My comments are not meant to diminish the Ciabatta recipe from Epicurious. In fact I will give it a try. I have been using a no knead ciabatta recipe for a couple of months; and, it is wonderful - a sponge is not required. It is dead simple - great for the kids to make. I have included a link that you can copy and paste into your browser: http://foodwishes.blogspot.com/search/label/Breads I have changed up the recipe with 2 1/2 parts unbleached white flour to 1/2 part Kamut flour (ancient grain) or whole wheat. The bread reminds of Old World breads - rustic, crusty and airy. Also, I bake "No Knead Breads" at 500F or 450F on convection setting. I use a 1" X 22" X 17" pebbled granite baking stone that I had made to measure by a local stone cutter (only $50 cdn). This is a steal at twice the price. It produces a beautiful product. Try the "No Knead Recipe", it's worth it. Veritastm
veritastm
Ottawa, Ontario, Canada
2/26/2009
Flavor is good, but I've made it twice now, and the texture isn't right. Comes out too dense, not full of the random sized bubbles I'd expect in ciabatta. There is essentially no spring when you put it in the oven. I know ciabatta is supposed to be a little flat, but this dough rises out instead of up
Bassopotamus
Waterloo, IA
12/23/2008
ok, what gives with this? - I've read all the reviews, I live at a normal elevation and I followed the recipe EXACTLY - twice as a matter of fact ... I have made yeast bread before but never with a 'sponge' so I'm not sure what the texture of that is supposed to be. The first time I made this the bread did not rise - AT ALL - so I didn't attempt to even bake it. Thought maybe it was the yeast, even though it was new and had a good date, Bought more yeast, tried again, sponge looked the same (this never rose or got bubbly,and both times I was constantly checking the water temperatures to make sure I didn't kill the yeast). The second time it rose a little on the first rise - after well over 2 hours - and rose even less on the second rise - it turned out like a brick - it was horrible .. I really want this to work, but now I'm looking for a different recipe .. ultimately compared to what else I'm seeing I have to question the amount of yeast/flour - should I have not added it as written, but done so gradually? my dough was never 'sticky' ... i'm very bummed ..
mlhoffman
Buffalo
12/19/2008
The dough was too soft - very difficult to form even after trying to work more flour into it. The texture was great, taste was average . . . would not make this recipe again because of the amount of time invested for an average product.
saxbyc
philadelphia, pa
9/15/2008
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