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Homemade ciabatta bread

Ciabatta Bread

The best recipe for homemade Italian Ciabatta Bread. It's extremely easy to make. It's made with King Arthur Unbleached Flour, olive oil, salt, water, Red Star Active Dry Yeast and milk. 

Course Appetizer
Cuisine Italian
Keyword bread, ciabatta bread, sourdough bread
Prep Time 30 minutes
Cook Time 30 minutes
Total rise time 4 hours
Total Time 5 hours
Servings 1 loaf
Author jettskitchen.com

Ingredients

Sourdough Starter Ingredients

  • 1 cup King Arthur Unbleached Bread Flour
  • 1/3 cup water (room temperature)
  • 1/8 teaspoon Red Star Active Dry Yeast
  • 2 Tablespoons warm water

Bread Ingredients

  • 2 cups King Arthur Unbleached Bread Flour
  • 1/2 teaspoon Red Star Active Dry Yeast
  • 1 1/2 teaspoons salt
  • 10 Tablespoons water
  • 1 Tablespoon olive oil
  • 2 Tablespoons warm milk

Instructions

For the Starter

  1. Make the starter the night before you plan to bake the bread (at least 6-8 hours before making the bread).

  2. Mix yeast and warm water in a cup. Allow to stand for a few minutes.

  3. In a medium bowl add flour, water and yeast mixture. Stir until combined. Cover with plastic wrap and allow it to sit at room temperature on counter overnight. 

For the Bread

  1. In the standing mixture add yeast and warm milk. Allow to stand a few minutes. 

  2. Add flour, salt, olive oil, water and the starter. Mix together for about 10 minutes. 

  3. Lightly grease a large bowl. Transfer dough to the bowl and cover with plastic wrap. Place in a draft free area and allow it to sit until doubled in size (about 2 hours). 

  4. Turn the bread dough out on a lightly floured surface. Divide in half to make two loaves. 

  5. Place each loaf on a piece of parchment paper. 

  6. Lightly dampen a dish towel or flour sack and cover dough. Place in a draft free area and allow to rise again (about 2 hours)

  7. We recommend using a pizza stone when baking this bread. Place stone in oven and Preheat oven to 425 degrees Fahrenheit. 

  8. Transfer dough to pizza stone and bake for 25-30 minutes or until golden brown. To get a crispy crust use a spritzer bottle and spritz dough with water or place a pan of water under the pizza stones while baking.

  9. When bread is done turn oven off. Prop oven door open for heat to escape and  allow bread to cool in oven. Or you can transfer breads to a wire rack to cool. Allow bread to cool completely prior to cutting.

  10. ENJOY!