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Translated from Portuguese (Brazil)
Light and airy bread, the perfect size and consistency for the best sandwiches
Ciabatta
Ciabatta
Ciabatta
Author:
Estevan Vedovelli

Yield:

 country of
Kilograms
Pounds
Ounces
each

Times:

Sponge
Prep time: 2 minutes; Rest time: 45 minutes; Total time: 47 minutes
Pasta
Prep time: 42 minutes; Rest time: 2 hours and 50 minutes; Cook time: 17 minutes; Total time: 3 hours and 49 minutes

What to expect...

Texture:

Soft and with a thin crust. After assembling your sandwich, bake until the cheese is melted so that the ciabatta is crispy on the outside.

Appearance:

Rectangular, slightly flattened, with baked flour and some cracks on the surface. Ciabatta is Italian for slipper and is named after its shape.

Ease:

If you've never made bread before, it's best to start with a simpler type of bread. However, it's easier than making rustic bread;

Pros:

Perfect for sandwiches. It can be frozen and defrosted whenever you want to use it. It's great bread!

Cons:

To make it, you need to flour everything. Soon your house will be full of flour...

Perfect for: Breakfast, Appetizer, Starter, Lunch, Snack, Happy hour, Dinner.

  • Preparation method
  • Sponge
    Total time: 47 minutes
  • 1. In a bowl, mix the yeast with the water;
    Water (24 Grams) Dry Yeast (3 Grams)
    Prep time: 1 minute; Total time: 1 minute
  • 2. Mix in the flour until you get a smooth paste;
    Wheat Flour (24 Grams)
    Prep time: 1 minute; Total time: 1 minute
  • 3. Cover and leave to rise until it has tripled in volume (from 30 minutes to 1 hour);
    Rest time: 45 minutes; Total time: 45 minutes
  • Pasta
    Total time: 3 hours and 49 minutes
  • 1. After setting aside the sponge to rise, mix all the ingredients together until you have a homogeneous mixture. Cover and leave to rest for autolysis;
    Wheat Flour (300 Grams) Water (210 Grams) Salt (6 Grams)
    Prep time: 2 minutes; Rest time: 45 minutes; Total time: 47 minutes
  • 2. When the sponge is ready, add it to the dough and knead until it forms a veil (by hand, bread machine or mixer);
    Prep time: 15 minutes; Total time: 15 minutes
  • 3. Transfer to a deep dish and cover with plastic wrap or a large enough jar. Leave to rise for 15 minutes;
    Prep time: 1 minute; Rest time: 15 minutes; Total time: 16 minutes
  • 4. With wet hands so the dough doesn't stick, pull one side of the dough and fold it in half. Turn the dough a little and repeat. Continue until you've gone all the way around (approximately 10 times). Then (with wet hands), take the dough and make a ball. Return it to the plate, cover and let it rest for 30 minutes;
    Prep time: 2 minutes; Rest time: 30 minutes; Total time: 32 minutes
  • 5. With wet hands, lift the center of the dough until one end comes away, then lay the dough over that end, rotate the plate and repeat folding over the other end. Then turn the plate 90º again to repeat the procedure with the other two sides. Leave to rest for 20 minutes;
    Prep time: 1 minute; Rest time: 20 minutes; Total time: 21 minutes
  • 6. Repeat the previous step 2 more times, letting it rest for 20 minutes each time;
    Prep time: 2 minutes; Rest time: 40 minutes; Total time: 42 minutes
  • 7. Lightly flour a flat worktop (with a good amount of flour so that the dough doesn't stick) and pour the dough onto the flour. Flour the sides of the dough and gently roll it out a little with your hands underneath to form a rectangle. Also flour the top of the dough;
    Prep time: 5 minutes; Total time: 5 minutes
  • 8. Line a cloth where the dough will rest before baking. Cut the dough into 6 rectangular pieces and place each piece on the cloth. Leave to rest for 20 minutes;
    Prep time: 10 minutes; Rest time: 20 minutes; Total time: 30 minutes
  • 9. While the Ciabattas are resting, turn the oven on to maximum temperature with a stone, steel or iron plate, or the thickest baking sheet you have inside, to heat it up together;
  • 10. For the ciabattas to rise as much as possible, they need to be baked in a humid environment. If you have a pan large enough to use as a lid on the stone, transfer the doughs onto the stone, drop some ice on the stone to generate steam and cover quickly. The lid will keep the room moist with the water that evaporates from the ice and the pasta itself. If you don't have a lid, prepare a baking sheet with rolled-up cloths inside, fill it with boiling water and place it directly on the bottom of the oven. After about 5 minutes, quickly transfer the ciabattas to the oven to prevent the steam from escaping;
    Prep time: 2 minutes; Total time: 2 minutes
  • 11. Bake with the lid on for 10 minutes, then remove the lid and bake for a further 7 minutes until golden brown. Without the lid, bake only on the lower heat for 10 minutes and then turn on the top heat for another 7 minutes;
    Prep time: 1 minute; Cook time: 17 minutes; Total time: 18 minutes
  • 12. Remove from the oven and leave to cool on a rack.
    Prep time: 1 minute; Total time: 1 minute

Created on 07/18/2020.
Last updated on 08/23/2025.

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