The Best Homemade Ciabatta Bread – Crispy Crust, Airy Crumb! 🥖✨



 

This authentic Italian ciabatta has a crispy, golden crust and an open, holey interior—just like a bakery loaf! With a simple no-knead method and 24-hour fermentation, it’s easier than you think to make artisan bread at home.

✨ Why This Recipe Works

✅ No-knead, no mixer – Just fold and rest
✅ Big, irregular holes – The hallmark of great ciabatta
✅ Crackly crust – Thanks to steam baking
✅ Flavorful fermentation – Slow rise = deeper taste

📝 Ingredients (Makes 2 Loaves)

Poolish (Pre-Ferment)

  • 1/2 cup (60g) bread flour

  • 1/2 cup (120ml) water, room temp

  • 1/8 tsp instant yeast

Final Dough

  • 2 cups (240g) bread flour

  • 3/4 cup (180ml) water, lukewarm

  • 1 1/2 tsp salt

  • 1/4 tsp instant yeast

  • All of the poolish

👨‍🍳 Step-by-Step Instructions