Learn how to make homemade ciabatta bread with this thorough step-by-step recipe as your guide. Rustic-looking and flavorful, with a flour-dusted crusty exterior and extra-chewy interior pockmarked by air bubbles, this classic Italian-style bread is made from just 4 ingredients: flour, yeast, water, and salt. Making this bread is a 2-day process, but the first step on day one takes just 5 minutes.
One reader, Joanne, commented: “I can’t believe I made ciabatta!! I don’t think I’ve made yeasted bread before and this came out great! As always, Sally, your excellent detailed instructions made it manageable and successful. My rolls came out crusty on the outside and soft but chewy on the inside with plenty of air pockets. The house smelled wonderful and the rolls were delicious! ★★★★★“
Ciabatta is a uniquely crusty, chewy bread that’s perfect for dipping in olive oil or homemade Italian dressing or soaking up soup or sauce. Today I’m showing you how to make both ciabatta bread AND ciabatta rolls, both from the same dough. The rolls, when sliced horizontally, make a perfect base for a hearty sandwich or panini. Tuna melt, BLT, caprese pesto chicken burger, eggs and avocado, you name it—it’s a sturdy sandwich roll that stands up to it all.
Bonus: As it stales, day-old ciabatta makes for delicious crostini, or a fantastic breakfast casserole or strata. (I used it in our Christmas brunch sausage & egg casserole!) Fresh or 1-day-old ciabatta bread is also perfect for making homemade garlic bread or homemade croutons.
What Is Ciabatta?
Ciabatta (pronounced chuh-bah-tuh) is the Italian word for slipper, and this type of bread was given its moniker in reference to its characteristic flat, broad, elongated shape. A rustic Italian white bread similar to my homemade artisan bread, ciabatta dough is made from the simplest of ingredients: flour, water, salt, and yeast.
The key difference between today’s recipe and my artisan bread lies in the ciabatta’s enhanced flavor, crispier crust, and irresistibly airy interior. These three standout qualities are achieved through extended fermentation and a precise series of dough-folding steps between rests.
If you’re looking for something easier, start with my artisan bread!
Ciabatta Bread Success Tips
Between developing, testing, and photographing this recipe, there have been at least 15 batches of ciabatta bread going through my kitchen the past few months. I’ve learned a lot through the process and I’m thrilled to share it all with you… both the wins and the fails.
This is not a true ciabatta recipe, meaning we aren’t making it using the *exact traditional method* you would learn in a bread class at an Italian culinary school. But this slightly simplified method yields results that are pretty darn close.
Overall, today’s recipe is a good introduction to making preferment breads, and a home baking project that you’ll feel proud to accomplish.
Before we get started, I want to call out two key aspects of making ciabatta bread from scratch:
- Make a preferment the day before. The first step is to make a preferment (aka biga)—a simple mixture of flour, water, and a pinch of yeast, which needs to sit overnight before using in the ciabatta dough. The biga assists in both flavor and structure. It helps strengthen the gluten, making for a chewier texture, and provides a more complex flavor as well.
- Expect an extra-sticky dough. This type of bread uses a high hydration (aka very wet) dough, typically at least 80% hydration. The higher the hydration (and the longer you let the dough rest), the more flexible the gluten becomes, and the chewier the final bread will be. Because it’s so wet and sticky, this dough is impossible to knead by hand, and instead requires a gentle “stretch and fold” method for building strength in the dough. Pay attention to the wording in the instructions; at times I instruct you to handle the dough with oiled hands or tools, and at other times with generously floured hands or tools. These specific directions are there to help make this sticky, highly hydrated dough easier to work with.
Helpful Tools for Making Ciabatta Bread
- Kitchen Scale: If you have one, use a kitchen scale to measure your ingredients by weight (in grams). You want to avoid adding too much flour to this dough—the wetter and stickier it is, the better. Measuring by weight is most accurate, and will put you on the path to homemade ciabatta success. If you don’t have a scale, make sure to use the spoon & level method rather than scooping the flour out of the container with the measuring cup.
- Bench Scraper: With this sticky dough, a bench scraper is basically an extension of your hands. It helps you shape and neatly straighten the dough, without your fingers getting covered in slick, wet dough.
- Instant-Read Thermometer: An instant-read thermometer is also helpful to use here. Both for checking the water temperature before mixing it with the other ingredients, and to check the baked rolls for doneness. While not required, a thermometer simply takes away the guesswork.
And if you’re new to yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
Only 4 Ingredients in the Dough
The crustier and chewier the bread, the less fat in the dough—also known as a “lean dough.” We’re using a lean dough for these ciabatta rolls today.
- Bread Flour: While you can use all-purpose flour in this recipe, I strongly recommend using bread flour. Just like when we make olive bread, pizza bread, and asiago-crusted skillet bread, bread flour produces a stronger, chewier crumb, and that makes a big difference in a recipe with only 3 other ingredients.
- Instant or Active-Dry Yeast: You can use either (see recipe Note below). Take note that you will not use an entire standard packet of yeast.
- Salt: You just can’t make good bread without salt—it’s essential for flavor. Regular table salt is what you need for this recipe.
- Water: Some yeasted bread recipes, like my soft dinner rolls, call for warm liquid because it helps the yeast work faster. On the other end of the spectrum, bread recipes with a long rest time, like this no-knead honey oat bread, call for cool or room-temperature water. The cooler the water, the longer the dough takes to rise and, usually, the better the bread’s flavor. (This is important because there are so few ingredients to add substantial flavor!) In this recipe, we’re using BOTH. You’ll use cool or room-temperature water in the biga, or preferment, on day 1; then you’ll use warm water in the dough on day 2, to increase and speed up the yeast’s activity.
- Olive Oil: While not in the dough itself, olive oil is helpful for coating your hands or spatula during the stretch-and-fold process, preventing sticking and making handling the dough much easier.
Plus, an invisible ingredient: time. Time is the superior flavor enhancer. The preferment, allowing the dough to rest between stretches and folds, and finally proofing the dough after shaping all work together to develop flavor.
Overview: How to Make Ciabatta Bread & Ciabatta Rolls
It may seem like a long process, but keep in mind that most of the time is hands-off, while the dough rests.
Day 1:
- Mix together the preferment. Cover and let sit at room temperature for 8–24 hours.
Day 2:
- Dissolve yeast in water. Add the preferment, flour, and salt. Mix to form a sticky, uniform dough. I usually do this by hand with a silicone spatula, but you can use a stand mixer and dough hook attachment. Do not use a handheld mixer—the sticky dough would get caught in the beaters.
- Cover and let the dough rest for 30 minutes.
- Stretch and fold the dough.
- Cover and let rest for 30 minutes.
- Stretch and fold the dough.
- Cover and let rest for 30 minutes.
- Stretch and fold the dough.
- Cover and let rest for 30 minutes.
- Stretch and fold the dough for the 4th and final time.
- Refrigerate the dough for 1 hour, and up to 24 hours.
- Shape the rolls.
- Cover and let rest for 1 hour. Meanwhile, preheat the oven.
- Bake.
How to Stretch & Fold Sticky Dough
After you make the dough with the preferment/biga, let it rest for 30 minutes to help relax the gluten.
Have a little bowl of olive oil on hand. Lightly grease your hand or a silicone spatula with the oil. Using your greased hand or spatula, lift up one side of the dough and gently stretch it up and pull it toward the opposite side of the bowl, folding it down over the dough. I like to visualize a clock on top of the dough for this. You’ll be folding it at the 12 o’clock mark and pulling it down over the 6 o’clock mark. Then, turn the bowl 90 degrees and repeat. Do this until you’ve gone around the bowl twice, for a total of 8 folds.
The stretch-and-fold method is similar to kneading dough but much gentler and more precise; it’s designed to handle the dough’s stickiness without overworking it.
After each stretch and fold, let the dough rest for 30 minutes. Repeat this process three more times, resting 30 minutes between each. With each round, you’re gradually building the dough’s strength and structure!
After the 4th round, refrigerate the dough for an hour and up to 1 day. Yes, you can stretch this process over 3 days if you want. I always appreciate a flexible baking recipe!
How to Shape Ciabatta Bread & Rolls
Generously flour your counter/work surface. Using lightly oiled hands or a lightly oiled spatula, gently scrape the dough out of the bowl and onto the floured surface. Sprinkle flour all over the top, then gently pat into a 10×7-inch rectangle, or anywhere close to that size.
With a floured bench scraper, cut in half down the center, and then cut each into 4 rectangles.
OR, for two loaves, cut in half once, horizontally, to make two 5×7-inch rectangles. (Or once vertically for two 10×3.5-inch loaves.)
With floured hands and using a floured bench scraper to assist, carefully transfer to parchment paper. Reshape the rolls/loaves as needed, but don’t go nuts over this. It’s totally fine if the shapes are all a little wonky and uneven—ciabatta bread is meant to look rustic!
Final nap before baking: Lightly flour the tops of the ciabatta rolls and then cover them with a clean kitchen towel. Let the rolls rest for 1 hour at room temperature.
For a Crispy Crust, Bake With Steam
Meanwhile, place a flat cookie sheet or a rimmed baking sheet on the center rack of your oven. Preheat to 450°F (232°C). You want your oven and baking surface to be heating for about an hour before the bread goes in.
When ready to bake, scatter several cups of ice cubes in a large shallow metal roasting pan, cast-iron skillet, or rimmed baking sheet. Why? You want to create steam in your oven. A humid, steamy environment is crucial for ciabatta to develop its signature golden-crisp crust. It also keeps the dough’s surface moist in the first few minutes of baking, which allows it to expand without cracking.
Uncover the rolls and lightly spray or flick them with a little water. Why? More steamy moisture. See above.
Working quickly, carefully pull out the oven rack with the preheated baking sheet and slide the parchment paper and proofed bread onto it. Slide the pan with the ice cubes onto the bottom oven rack and quickly close the oven door, trapping the steam from the melting ice inside.
Finally, your bread is baking. It will take about 20 to 22 minutes, or up to 25 minutes for a deeper golden color. All ovens are different, so use an instant-read thermometer if you have one to check the internal temperature of the bread. You’re looking for around 205°F (96°C) to 210°F (99°C).
Final Success Tip
To ensure the interior sets properly, cool the bread or rolls for at least 45 minutes before slicing and serving. Cutting too early will leave you with a gummy texture.
Fresh or dried herbs are best for flavoring this ciabatta dough. My favorite is fresh or dried rosemary with a little garlic. When adding the salt in step 2 below, add 2 and 1/2 teaspoons fresh chopped rosemary or 1 teaspoon dried, plus 2 minced garlic cloves. Feel free to replace the rosemary with another herb.
If you want to bake your bread/rolls on a pizza stone, preheat the pizza stone in the oven. In step 10 below, place the shaped and scored dough on your preheated pizza stone. Bake as directed.
Yes. Generously grease a 9×13-inch baking pan with olive oil. After completing step 5 below, pour the dough into the greased pan. Flip to coat all sides in the oil. Stretch and flatten the dough to fit the pan. Don’t tear the dough. If it’s shrinking, cover it with a clean towel and let it rest for 5–10 minutes before continuing. This lets the gluten settle and it’s much easier to shape after that. Continue with step 7 in my focaccia recipe.
To rely only on a sourdough starter and not yeast, I recommend looking for a sourdough ciabatta bread recipe. To combine your active sourdough starter with yeast, however, you can simply replace some flour and water with sourdough starter. Prepare the biga below as instructed, then on day 2/in step 2 below, replace 50g each water and flour with 100g of sourdough starter. Proceed with the recipe.
Homemade Ciabatta Bread
- Prep Time: 13 hours (includes rests & rises)
- Cook Time: 25 minutes
- Total Time: 14 hours, 10 minutes (includes cooling)
- Yield: 8 rolls or 2 flat loaves
- Category: Bread
- Method: Baking
- Cuisine: Italian
Description
Rustic-looking and flavorful, with a flour-streaked crusty exterior and extra-chewy interior pockmarked by air bubbles, this classic Italian-style bread is made from just 4 ingredients. Making these ciabatta rolls is a 2-day process. For best success, I strongly recommend reading through the recipe before you get started. Do not be shy with the flour when flouring the work surface and your hands. Use as much as you need to handle the dough. If you have one, use a kitchen scale to measure your ingredients by weight (in grams). With this sticky dough, a bench scraper is basically an extension of your hands. It helps you shape and neatly straighten the dough.
Ingredients
Biga/Preferment
- 1 cup (130g) bread flour (I use this), spooned & leveled
- 1/8 teaspoon active-dry or instant yeast
- 1/2 cup (120g/ml) room-temperature water (about 70°F (21°C))
Ciabatta Rolls
- 1 teaspoon (3g) active-dry or instant yeast
- 1 cup (240g/ml) warm water (about 100–110°F (38°–43°C))
- 2 and 1/2 cups (325g) bread flour (spooned & leveled), plus more as needed
- 1 and 1/2 teaspoons (8g) table salt
- olive oil, as needed for coating hands and spatula
Instructions
- Day 1: Make the biga/preferment: In a large mixing bowl, whisk together the bread flour and yeast. Add the water and mix with a silicone spatula until combined. Cover the bowl tightly with plastic wrap and let rest at room temperature for 8–24 hours.
- Day 2: Make the dough: Uncover the bowl with the biga. In a separate large mixing bowl, or the bowl of your stand mixer fitted with a dough hook attachment (do not use a handheld mixer for this), whisk together the yeast and warm water. Cover and let sit for 5 to 10 minutes until the yeast has dissolved. Add the biga, flour, and salt. Gently mix together with a silicone spatula or wooden spoon, or using the dough hook on medium speed. The dough will seem dry and shaggy at first, but keep working it until all the flour is moistened and the dough is uniform in texture (no dry pockets). If needed, lightly grease your hands with olive oil and gently knead the ingredients together in the bowl. The dough will be wet and sticky; that’s normal, expected, and encouraged.
- 1st rest: Cover the bowl and let the dough rest for 30 minutes at room temperature.
- 1st stretch-and-fold: Visualize a clock on top of your dough. You’ll be folding it at the 12 o’clock mark. With an olive oil-greased spatula or lightly oiled hands, lift up the dough at 12 o’clock and gently stretch it up and pull it toward the opposite side of the bowl (6 o’clock), folding it down over the dough. Turn the bowl 90 degrees and repeat. Do this until you’ve gone around the bowl twice, for a total of 8 folds. Cover the bowl and let rest for 30 minutes at room temperature.
- Remaining stretch-and-folds: Repeat step 4 three more times, allowing the dough to rest for 30 minutes between each. After the 4th stretch-and-fold, cover the bowl and place it in the refrigerator for at least 1 hour and up to 24 hours.
- Shape the rolls/bread: Very generously flour your counter or work surface. Using lightly oiled hands or a lightly oiled spatula, gently scrape the dough out of the bowl and onto the floured surface. Generously sprinkle flour on top of the dough. Using floured hands, gently stretch and shape the dough into a rough rectangle shape, about 10×7 inches in size. For 8 rolls: With a floured bench scraper, cut the dough into 8 pieces roughly equal in size, each around 2.5×3.5 inches (doesn’t need to be perfect). For 2 loaves: With a floured bench scraper, cut the dough in half to make two 5×7-inch (or 10×3.5-inch) rectangles.
- Lightly flour a piece of parchment paper. With floured hands, and using the floured bench scraper to help, lift the sticky dough pieces up and transfer them to the floured parchment, arranging them at least 2 inches apart to make room for expanding. Take care to be extra gentle because you don’t want to deflate the dough. If the pieces of dough lost shape during the transfer, gently reshape into rectangles. (It’s fine if they aren’t perfect—ciabatta bread is meant to look rustic!)
- Proof Before Baking: Lightly sprinkle flour over the rolls, and then gently cover them with a clean kitchen towel or piece of parchment paper. Let rest at room temperature for 1 hour.
- Meanwhile, position one oven rack in the very bottom position and another rack in the center/middle position. Place a flat cookie sheet or a rimmed baking sheet on the center rack. Preheat the oven to 450°F (232°C). You want your oven and baking surface to be heating for about an hour before the bread goes in.
- When ready to bake, scatter several cups of ice cubes in a large shallow metal roasting pan, cast-iron skillet, or rimmed baking sheet (do not use glass). Uncover the rolls and lightly spray or flick them with a little water. (This is optional, but it helps create even more steam, which promises a crispier crust.) Working quickly, carefully remove the preheated baking sheet from the oven and slide the parchment paper and proofed bread onto it. Place back in the oven. Slide the pan with the ice cubes onto the bottom oven rack and quickly close the oven door, trapping the steam from the melting ice inside.
- Bake for 20–22 minutes, or until the bread/rolls are golden brown. I usually extend this time to 25 minutes, for a deeper golden color. Gently tap the bread—if they sound hollow, they’re done. For a more accurate test of doneness, the bread is done when an instant-read thermometer inserted in the bread reads 205°F (96°C) to 210°F (99°C).
- Remove the rolls from the oven and allow to cool for at least 45 minutes before slicing and serving. If you cut into the bread too early, it will likely have a gummy texture.
- Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: There are many ways to make this dough ahead of time. First, in step 1, the biga can sit for up to 24 hours. Second, in step 5, after you have completed all of the stretch-and-folds, the dough can sit in the refrigerator for up to 24 hours. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw at room temperature before serving.
- Special Tools (affiliate links): Kitchen Scale | Glass Mixing Bowls | Stand Mixer | Silicone Spatula or Wooden Spoon | Bench Scraper | Baking Sheets | Instant-Read Thermometer | Cooling Rack
- Flour: For absolute best flavor and chewy texture, I strongly recommend using bread flour. You can use a 1:1 substitution of all-purpose flour in a pinch with no other changes to the recipe, however the dough may not be as strong, and may not hold shape very well. Do not use whole-wheat flour in this dough.
- Yeast: You can use instant or active dry yeast, but I highly recommend an instant (aka “rapid rise” or “quick rise” yeast). If using active dry yeast, there are no changes needed to the recipe.
- Adding Herbs/Flavors: Fresh or dried herbs are best for flavoring this dough. My favorite is fresh or dried rosemary with a little garlic. When adding the salt in step 2, add 2 and 1/2 teaspoons fresh chopped rosemary or 1 teaspoon dried, plus 2 minced garlic cloves. Feel free to replace the rosemary with another herb, and/or leave out the garlic.
- Can I Bake on a Pizza Stone? Yes. If you want to bake your bread/rolls on a pizza stone, place the pizza stone in the preheating oven for 1 hour. In step 10, place the shaped dough on your preheated pizza stone. Bake as directed.
- Can I Use This Dough for Focaccia? Yes. Generously grease a 9×13-inch baking pan with olive oil. After completing step 5, pour the dough into the greased pan. Flip to coat all sides in the oil. Stretch and flatten the dough to fit the pan, being careful to avoid tearing the dough. If it’s shrinking back as you try to stretch it out, cover with a clean towel and let it rest for 5–10 minutes before continuing. This lets the gluten settle and it’s much easier to shape after that. Continue with step 7 in my focaccia recipe.
- Can I Use a Sourdough Starter for This Recipe? To rely only on a sourdough starter and not yeast, I recommend looking for a specific sourdough ciabatta bread recipe. To combine your active sourdough starter with yeast, however, you can simply replace some flour and water with sourdough starter. Prepare the biga below as instructed, then on day 2/in step 2, replace 50g each water and flour with 100g of sourdough starter. Proceed with the recipe.
- Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Method and recipe adapted from King Arthur Baking.
Nutrition
- Serving Size: 1 roll
- Calories: 233
- Sugar: 0.2 g
- Sodium: 437.5 mg
- Fat: 2.8 g
- Carbohydrates: 43.7 g
- Protein: 7.4 g
- Cholesterol: 0 mg
Reader Comments and Reviews
Perfection in a recipe! I’m baking challenged, but this recipe, with clear step-by-step approach got me to amazing ciabatta rolls! Taste, texture, all were great. I kind of couldn’t believe I did it (-: …. that is the mark of well crafted and well communicated recipe. Thank you Sally!
Regardless cold fermentation, can I put the ciabatta dough in the fridge about 6-8 hours instead of 24 hours ?
Hi Jess, in step one we recommend covering the bowl tightly with plastic wrap and let rest at room temperature for 8–24 hours. 8 hours would be fine, but we do recommend room temperature.
Thank you Sally .
How about step 5 ? After 4th stretch and fold , cover the bowl and place it in the refrigerator at least 1 hour up to 24 hours ? Can I only place it 1 hour then directly doing shaping ?
Yes! Enjoy!
For some reason my biga looked really small I used the exact measurements but there didn’t look like there was as much of it as the one in your picture. Would there be some reason for this?
Could be that you didn’t have your clingfilm air tight. I usually put a towel over the clingfilm to help with that. Could also be a bunch of stuff like humidity/temperature that you can’t easily control. I also assume that she went the full 24 hours or so. If you didn’t do that, it would be smaller but still functional.
Thank you for this wonderful recipe! I have made these many times and they have been delicious each time! Definitely 5 stars!!
The batches of ciabatta bread and rolls I’ve made with this recipe have been very good.
I’m going to use half of the dough from today’s single recipe batch to try focaccia. If I start at step 7 in the focaccia recipe after the refrigerator rest period in the ciabatta recipe, the dough will not have been punched down. I have a feeling I should punch it down, get it shaped in the oiled pan then rest in fridge for a while. Am I on the right track? (I am not a baker by any stretch)
Hi Lisa! Don’t punch it down – follow Sally’s instructions above and you should be golden – let us know if you try 🙂
Would there be any benefit to cooking one loaf in a Dutch oven pot instead of putting ice on a tray at the bottom of the oven? Definitely a fun recipe, thanks!
Hi Eli, We haven’t tested it in a Dutch oven, but we imagine that should work fine. Same oven temperature and bake time will be a bit longer. We’re unsure of the exact bake time, so keep a close eye on it and let us know how it goes for you!
Could I make this on the dough setting in a bread machine ?
Hi Ashley, we haven’t tested this recipe in a bread machine, but let us know if you do!
My dough and bigga were dryer that the photos. It probably would’ve been more accurate if I had a scale. The bread wasn’t bad good taste but it was dense. I wish it was more airy. Again probably because my dough was dryer that it was supposed to.
Hi Shania, how did you measure your flour? Be sure to spoon and level (if you don’t have a kitchen scale available to you) to ensure it isn’t over-measured, which can dry out the bread. Was the dough over-proofed by chance? That can also cause it to collapse when bake and lead to a denser texture. Thank you for giving this recipe a try!
Hi Sally, if I make a larger amount of biga than your recipe how would I measure or weigh it for this recipe?
Thanks
Hi Lindy! We recommend making separate batches instead of doubling for best results.
I was nervous this whole recipe. My biga didn’t rise as much, my dough was dryer so I had a hard time stretching + folding it, and I overbaked the rolls by a couple minutes. But after they cooled they were amazing. I know what to do differently next time, but I still can’t believe they came out so good. Your thorough instructions are extremely helpful. Can’t wait to make again.
Surprisingly simpler than I thought, this ciabatta recipe is a hit! They make great sandwiches and never last long in my house. Tastes just like any kind you’d get from a store… so worth it!
I was sceptical having had other ‘ciabatta’ recipes give poor results. But my first go with this recipe turned out perfect and near equal to the ciabatta at my favourite Italian restaurant. I left the dough in the refrigerator for near 36 hours but it was smooth and silky and easy to work with with floured hands. Took just 20 minutes in my oven but the 96C temperature test was spot on. Very happy and will make these again and again.
Thank you for encouraging we amateur bakers.
Thank you for sharing this, Barry! We’re SO thrilled that the recipe was a hit!
I LOVE your site, one of the few with recipes that come out as they should! I have a question, I would like to make a single loaf out of this, would there be a change in the temp and what would the cooking time be?
Hi Guanica! We recommend making two loaves with this dough – see step 6 for instructions!
I made my biga 48 hrs ago and wasn’t able to make the rolls yesterday. It’s been sitting at room temp. Can I still work with this biga or should I toss it and start again?
Hi Debbie, we don’t recommend letting the biga sit for more than 24 hours.
That makes sense! I will begin again! Thank you for the wonderful recipe and for your quick reply.
I didn’t get 8 out of this (it was hard to figure out the scale from pictures, I do realise the measurements are there lol) but my god it was tasty. A really well written recipe for beginners and this is helping me learn a lot about how dough behaves. Thanks!
Great recipe! Thanks for the clarity of explanation, and for the video, which was super helpful.
After dough is removed from frig, do i immediately shape and cut it, or let it come to room temp before shaping and cutting? Thanks
Hi Josie, You can shape it cold from the refrigerator.
Hi Sally,
Love the recipe, very delicious! I’m wondering if I could bake a loaf in my Dutch oven, similar to sour dough bread, and if so how long would you bake it for?
Hi Angie! You can skip cutting the bread into smaller loaves and make one larger loaf. We haven’t tested it in a Dutch oven, but we imagine that should work fine. Same oven temperature and bake time will be a bit longer. We’re unsure of the exact bake time, so keep a close eye on it and let us know how it goes for you!
I’m just eating my first roll after a one hour cooling. And it is delicious! My husband loves sandwiches made with ciabatta rolls and the ones we’ve been able to find at the store have not been satisfying. I think these will do the trick! I found the recipe really easy to follow, and I love the flexible timing, as I had some other things to do while I was making these rolls. Thanks for a great recipe!
I loved the recipe. I even loved the taste but it looks like my bread is still soft on the inside, perhaps not cooked enough? I let it bake for 22 minutes. The bread got golden brown, so had to get it out. Looked amazing but when I cut it after letting it rest, it was felt undercooked on the inside. I’d appreciate it if you’d help me with this. Any tips on how to check if it has been cooked through? The bread was airy and had those bubbles inside and everything, it was just a little soft and undercooked in the middle.
Hi Tayyaba, for a more accurate test of doneness, the bread is done when an instant-read thermometer inserted in the bread reads 205°F (96°C) to 210°F (99°C).
Thanks baby! First time I made these I did exactly as you directed. Perfect. So satisfying to turn out such wonderful delicious rolls. Excellent instructions.
Followed the directions to a T and got bread. Just regular bread. All that work and there were no bubbles, didn’t get that chewy ciabatta goodness. So discouraged. I usually have great luck with SBA recipes but not this time.
Hi Sally,
Could you sub gluten free flour for this recipe?
Hi Elisa, we haven’t tested this recipe with gluten-free flour, but some readers have reported having success with a 1:1 GF flour. If you try it, please report back!
So perfect! Fluffy and tasty, I added just a bit more salt for flavor.
Thank you for the recipe!
Hello, in the steps listed you gave options to cut into 2 loaves or 8 rolls. Are baking times the same for both these options? I couldn’t find anything that says otherwise on the recipe.
Hi Ade, yes baking time will be just about the same.
After my first stretch and folds the dough was really tough. Really hard to stretch. Did it get over mixed or did my yeast not activate correctly?
Hi Rebekah, a tough dough can be caused by too much flour in the dough. How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.
Love this recipe! I’ve made the bread several times now but I want to try making it into focaccia bread. I’ve used your focaccia recipe so often that it’s committed to memory. My question is I normally let the focaccia dough rest for at least 24 hours and I do the same with the ciabatta dough. If I turn this dough into focaccia would you let it rest an additional 24 hours or would you bake it right away? Thank you!
So glad you love both recipes—makes me so happy to hear that! You can absolutely turn the ciabatta dough into focaccia-style bread. Since you’re already doing a 24-hour rest with the ciabatta dough, I’d say you’re good to go without adding an extra 24 hours. Should be wonderfully chewy and flavorful. Let me know how it turns out!
I just finished making these. Took me 3 days but wow are they delicious. 90% of the recipes I use are from Sally. Thank you
Wish I can add a picture, but it ended up like those Instagram vs reality posts, where my bread was reality. It came out super anemic and wasn’t sure why. It had a really odd crust as a result.
OhMyGoodness these were incredible! The recipe may be a bit long, but it is well worth it. The only thing I’ll say is I added a bit more salt for flavor, but every other step was so easy to follow and perfect.
Delicious!! (:
Everyone says instructions easy to follow, but day 1 says to add yeast and water to flour and rest. Day to mix yeast and water and add mixture. Hiw much yeast and water? The directions has an amount but that went in day 1. Hiw much for day 2?
Hi Chris, you can find the breakdown on the recipe card. On day 1, you’ll make the biga/preferment using those measurements. Then, on day 2, you’ll make the dough using the measurements listed under Ciabatta Rolls. Hope this helps!