Craving that perfect ciabatta bread recipe—the kind with a crackly crust, airy interior, and flavor that speaks of artisanal care? Using Gideon Milling’s stone-ground flour, you can make a loaf that’s light, rustic, and authentically satisfying.
Originating in 1982 in Veneto, Italy, ciabatta earns its name—slipper in Italian—from its elongated shape. This bread distinguishes itself with a high‑hydration dough and minimal kneading, resulting in large air bubbles and a chewy, open crumb. The stone-ground flour enhances both flavor and texture, allowing the dough’s delicate structure to shine while adding a subtle nutty warmth.
Begin by mixing flour, water, yeast, and salt into a wet, sticky dough. The high water content may feel intimidating but is essential for rise and crust development. Let it rise slowly, then proceed with gentle folding to build structure without deflating the gas pockets. Once shaped, the dough undergoes a final proof before baking, developing that signature ciabatta crumb and crackly exterior.
This recipe stands out not just for its flavor but also for its simplicity—no complicated techniques, just patient fermentation and quality ingredients. Whether you toast it for sandwiches, dunk it in soup, or simplify enjoy it fresh with olive oil, your ciabatta reflects both tradition and thoughtful milling.
Bakers love ciabatta for how it takes the ordinary—flour, water, yeast—and elevates it into something mesmerizing. With this recipe, you don’t just bake bread—you celebrate texture, taste, and heritage, loaf after loaf.
Ingredients
- 3/4-1 cup (200-245 g) + 1 tbsp (13 g) lukewarm water (divided)
- 1/2 tsp honey
- 2 tsp active dry yeast
- 2 cups (260 g) + 3 tbsp (40 g) Gideon Milling White Bread Wheat Flour (divided)
- 1 tsp salt
Method
- Mix 1/4 cup of water, honey, and yeast in a small bowl. Let it sit for 5 minutes, then stir.
- In a large bowl, add the flour, make a well in the centre, and add the yeast mixture and 1/2 cup of water (if too dry then add the extra 1/4 cup of water 1 tbsp at a time until you reach a wettish dough). Mix with a wooden spoon. When almost fully mixed, add the salt and finish mixing. The dough will be loose and sticky. Sprinkle the top with 1 1/2 tbsp of flour.
- Cover the bowl with a large tea towel, place in a warm, draft-free area, and let rise for 90 minutes.
- Preheat oven to 220°C. Line a cookie sheet with parchment paper and sprinkle with 1 1/2 tbsp of flour.
- Carefully move the dough from the bowl to the prepared cookie sheet, making sure that the floured top of the dough remains on the top.
- With a spatula, form the dough into an oblong loaf. Place 5 or 6 ice cubes on a pan on the bottom of the oven to create a vapour, or add the pan when pre-heating the oven an pour 1 cup of very hot water into the pan before adding the dough. Bake for approximately 20-25 minutes. Let cool and serve. Enjoy!
