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the recipe to make it crispy and fragrant at home

The ciabatta bread home made it’s a bread fragrant And truecharacterized by a crispy outer crust it’s a soft crumb it’s a lot cell: a type of bread of Venetian originwhich owes its name to the typical long and flat shapesimilar to that of a slipper.

Ciabatta dough has a high percentage of liquids, equal to or greater than 70% of the flour weight. To prepare it with the homemade method, we first mix thethe water lukewarm with the fresh brewer’s yeast and that sugarthen add the plain flour and the salt. Then, practice three rounds of folds and let the dough rise until it doubles in volume. Finally, divide the latter into two elongated sausages and bake, taking care to put a pan of water on the lowest rack of the oven for the first 10 minutes of cooking.

Widespread and appreciated all over the world, ciabatta is eaten instead of classic bread, with which it shares the average calorie, to accompany main dishes of meat or fish. It is also excellent for making sandwiches, sweet and savory, stuffed with a hazelnut creamof the jam or with delicatessen, cheeses And vegetables.

How to make homemade ciabatta bread

To make ciabatta bread, start by dissolving sugar and fresh brewer’s yeast in a small bowl with water, which should be room temperature or lukewarm to help activate the yeast. 1.

Let the mixture sit for 10 minutes, then take another large bowl and add the flour to the yeast mixture. Knead with a wooden spoon and add the salt: you will obtain a soft and moist mixture 2.

Grease a container with high sides, pour the batter into it and leave for 30 minutes 3.

After the first half hour, make the first 4 folds, one for each side of the dough 4.

Leave to rest for another 30 minutes and repeat the previous step 2 more times, always interspersed with half an hour of rest. Once all the pleats are made, cover the dough and let it rise until it doubles in size. 5. If you do not have fresh brewer’s yeast available, you can use 2 grams of dry brewer’s yeast: in this case, however, the final rising times could be around 1 hour longer.

After the necessary time, flour the dough and divide it in two, forming two elongated loaves 6. Let the two loaves rest for 15 minutes, covered with a tea towel.

Meanwhile, preheat the oven to 200°C. Transfer the two bread turnovers to the baking sheet lined with parchment paper and bake them for 10 minutes at 200°C, then at 190° for another 20/25 minutes seven.

To make it softer inside, put a pan full of hot water in the bottom of the oven, but only for the first 10 minutes of cooking. 8.

Once golden on the outside, let the loaves cool. Ciabatta bread is ready to be served at the table 9.


To make the ciabatta bread lighter and more digestible, you can prepare a pre-fermented doughas the swimming pool or the tank. To make the poolish you just have to mix 100 grams of water, 3 grams of yeast And 100 grams of flour taken from the total, knead and wait about 2 hours for the mixture to double. Alternatively, you can opt for the tank. The latter, however, presents the dough in a solid state while the poolish presents it in liquid form: this is due to the different proportions of water and flour. On the other hand, poolish has a shorter fermentation time, compared to biga, and allows faster processing.


Ciabatta bread can be stored in ambient temperature for Three days maximum, closed in a paper bag. Once cooled, you can cut it into slices and freeze it already portioned.

Curiosity: who invented ciabatta bread?

The origins of ciabatta bread date back to the city of adria, in the province of Rovigo. It’s here that Arnaldo Cavallarisons of millers, in collaboration with an expert baker, Francesco Favaron, developed the process of this particular bread, which they recorded in 1982 with the name of “Ciabatta from Italy”.

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