Artisan Ciabatta Bread with Crispy Crust and Chewy Interior
This artisan ciabatta bread recipe produces a rustic Italian loaf with a crisp crust and soft, airy crumb. Made with simple ingredients—bread flour, instant yeast, salt, and warm water—this no-knead method relies on folding and resting to develop the perfect texture. Ideal for sandwiches, dipping in olive oil, or enjoying fresh, this bread brings authentic bakery quality to your kitchen with minimal effort.
Ingredients
Main Ingredients
- 500 g bread flour
- 10 g salt
- 5 g instant yeast
- 400 ml warm water approximately 100°F (38°C)
Instructions
Preparation and Baking
- In a large mixing bowl, combine bread flour, salt, and instant yeast. Gradually add warm water and stir until a sticky, shaggy dough forms.
- Cover the bowl with a damp cloth or plastic wrap and let the dough rest at room temperature for 1 hour to begin gluten development.
- After the first rest, gently fold the dough over itself 3-4 times using wet hands or a spatula to strengthen the gluten network.
- Cover the dough again and allow it to rest for an additional 30 minutes.
- Preheat the oven to 450°F (230°C). If available, place a baking stone inside to heat as well.
- Line a baking sheet with parchment paper and dust it lightly with flour or semolina.
- Carefully transfer the dough onto the prepared baking sheet, shaping it gently into a long, narrow loaf without deflating the air pockets.
- Bake for 25-30 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.
- Remove the bread from the oven and cool completely on a wire rack before slicing.
Notes
- Use bread flour for better gluten development and texture.
- Do not add extra flour to the dough; a sticky texture is expected.
- Let the bread cool fully before slicing to ensure proper crumb setting.
- Optional: For a crisper crust, create steam in the oven by misting water or placing a pan of water inside during baking.