Ciabatta – Light, Airy, and Irresistible

Let's make some dough!

If you're ready to tackle one of the wettest doughs in our series, this 85% hydration ciabatta will teach you how to handle a sticky, loose dough while still creating an airy, open crumb structure. Crispy on the outside, tender and holey on the inside — ciabatta is a bread that will test your skills and reward your efforts.

Why It Matters: Ciabatta dough is wetter and looser than any of our previous recipes, making it more challenging to handle but ultimately more rewarding. At 85% hydration, the dough is almost pourable, creating that signature open crumb and chewy texture. If you're ready to work with a high-hydration dough and master the art of gentle handling, this recipe will get you there.

A Personal Connection: When I first started baking ciabatta, I thought I was doing something wrong — the dough was so wet, it felt unworkable. But after a few attempts, I learned that the key was minimal handling and lots of stretch and folds. Now, it's one of my favorite breads to make, especially when I'm looking for those big, airy holes that are perfect for sandwich loaves.

Ciabatta Recipe

Ingredients:

- 340 g water

- 400 g bread flour (bread flour gives a chewier crumb and better rise, but AP flour will work if that's all you have)

- 40–80 g mother dough

- 8 g salt

Instructions:

1. In a mixing bowl, combine the flour and salt. Mix to incorporate.

2. Add the water and mother dough, mixing until a shaggy, wet dough forms. Cover and let rest for 30 minutes.

3. Perform 4 rounds of stretches and folds, allowing 20–30 minutes between each. This dough is very wet and sticky, so handle it gently and use wet hands to prevent sticking.

4. Let the dough ferment 18–26 hours in moderate weather (8–16 hours in summer heat), or until it reaches 75–85% of its maximum size and is full of bubbles.

5. Gently transfer the dough onto a heavily floured surface. Cut off 40–80 g (about 5–10%) of the dough and reserve it (this is now your culture). Using a bench scraper, divide the remaining dough into 2–3 rough rectangles. Do not shape or handle too much.

6. Transfer the pieces to a floured cloth or parchment to proof for 45–60 minutes (or up to 4 hours, or overnight in the fridge).

7. Preheat the oven to 500°F with a baking stone or sheet inside.

8. Carefully transfer the dough to the hot baking stone. Bake for 15–20 minutes. Check that the loaves aren't sticking and rotate if needed, then continue baking for another 5–10 minutes, or until golden brown and crisp.

9. Let cool slightly before slicing.

10. Store your reserved dough in the fridge for up to 2 weeks to preserve your culture. The next time you bake, simply use all of your reserved dough.

Notice the hydration level: 340 g water / 400 g flour = 85% hydration. This is the highest hydration dough we've worked with so far, making it the hardest to control once shaped but also the one with the most open crumb. Compare this dough to the 65% baguette, the 75% Cannonball Loaf, and the 80% focaccia — what do you notice about the texture, structure, and ease of shaping? Understanding how hydration affects dough behavior will prepare you for advanced, artisan-style breads.

Extra Credit: Can you tell me the normal percentage of salt?

a) ½%

b) 1%

c) 2%

d) 8%

Answer: The normal baker's percentage of salt is 2% (8 g ÷ 400 g = 2%).

Until next time, let's give thanks for our daily bread…

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