Prep Time:  60 minutes
Cook Time:  25 minutes
Ready In:  minutes


Yields or Serves:   Makes 3 Small Loaves

[Total: 1   Average: 5/5]

Move over sourdough, it’s time to bake ciabatta. Baking fresh ciabatta take a bit of time, but it’s worth it.

  • 2 1/2 Cups Bread Flour
  • 1 Cup Water (About 95 Degrees)
  • 1 Teaspoon Yeast
  • 1 Teaspoon Kosher Salt
  1. Add water to large-size bowl. Add yeast and kosher salt. Gently stir until yeast has dissolved. Add flour into yeast mix and gently combine. Cover bowl with plastic wrap and let rise 30 minutes in a warm place.
  2. After 30 minutes take half of the dough and with wet hands stretch dough roughly two feet in length vertically and fold the stretched sheet over itself. Turn dough 90 degrees and repeat 6 times to create a light airy texture for the bread. Repeat with other half of dough. Don’t worry if dough tears when stretched. Cover and let rise for another 30 minutes and then repeat the stretch and fold exercise again four more times with each half of the dough. Cover and let it rise again 30 minutes
  3. After dough has risen tilt dough from bowl onto floured surface. Take all the dough and gently pull it out into a single sheet. Roll up dough into a log and pinch the edges to seal it. Cut dough log into three even loaves. Sprinkle flour on the top of the three loaves. Cover them with plastic wrap and let them rise for 50 minutes.
  4. Preheat oven to 450 degrees.
  5. After dough has risen stretch each dough one last time into desired shape.
  6. Place each loaf on parchment paper on a baking stone or an upside-down baking sheet. Mist each loaf with water and place in oven 10 minutes. Lower oven temperature to 400 degrees and finish baking 12 to 15 minutes to get a nice crispy crust.
  7. Remove from oven and let cool.
  8. Makes 3 Small Loaves
  9. Prep Time: 60 Minutes Cook Time: 25 Minutes Rise Time: 110 Minutes Total Time: 195 Minutes
  10. ©Tiny New York Kitchen © 2020 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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