I’ve been wanting to try more European breads lately, and ciabatta was high on my list. It always looked like something that needed special equipment or years of experience but it turns out, it’s actually really simple.

I mixed the poolish the night before around 7 pm, left it out overnight, and by 11 am the next day I was ready to add the rest of the ingredients and start baking. From there, everything came together so easily. The dough was soft and airy, the crust turned out golden and crisp, and the whole process felt surprisingly beginner-friendly. I used a regular baking pan and added another pan with water on the bottom rack for steam no fancy setup needed.

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🧾 Ingredients

Poolish (make the night before)

• 150g bread flour
• 150g water
• 1/8 tsp instant yeast

Main Dough

• All of the poolish
• 250g bread flour
• 150g lukewarm water
• 1 tsp salt
• 1/2 tsp instant yeast
• Optional: 1 tbsp olive oil (for a slightly softer crust)

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🔧 Equipment

• Large mixing bowl
• Spatula or wooden spoon
• Kitchen scale (strongly recommended)
• Baking pan
• Second oven-safe pan (for steam)
• Parchment paper
• Clean towel or plastic wrap

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👩‍🍳 Step-by-Step Instructions

1. Make the Poolish (Night Before)

In a medium bowl, mix:

• 150g bread flour
• 150g water
• 1/8 tsp instant yeast

Stir until well combined. Cover loosely and leave at room temperature overnight (14–16 hours). It should be bubbly and slightly domed by morning.

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2. Make the Dough (Next Morning)

In a large bowl, combine:

• All of the poolish
• 250g bread flour
• 150g lukewarm water
• 1 tsp salt
• 1/2 tsp instant yeast
• Optional: 1 tbsp olive oil

Mix until a wet, sticky dough forms. Don’t add more flour — the dough should be loose.

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3. First Rise (Bulk Fermentation)

Cover and let the dough rise for 1 hour. Then do a set of stretch and folds:

• Wet your hands
• Stretch one side of the dough up and fold it over
• Repeat on all four sides

Let it rest 30 minutes, then repeat the folds. After about 2 hours total, the dough should be puffy and jiggly.

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4. Shape the Dough

• Heavily flour your work surface
• Gently turn the dough out and dust the top with flour
• Use a bench scraper to divide into 2 loaves, or keep it whole

Handle the dough gently to preserve air bubbles. Transfer to a parchment-lined pan, cover loosely, and let rest for 30–45 minutes.

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5. Preheat & Bake

• Preheat oven to 450°F (230°C)
• Place an empty oven-safe pan on the bottom rack (for steam)

Just before baking, pour hot water into the steam pan. Bake the bread for 20–25 minutes, until golden and crisp. The bottom should sound hollow when tapped.

Transfer to a wire rack and cool completely before slicing.

🧪 Updated Nutrition (Per Roll — 8 Rolls Total)

• Calories: 198 kcal
• Protein: 5.1g
• Fat: 2.3g
• Carbohydrates: 38g

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💡 Tips & Notes

• Always use a kitchen scale for accuracy
• Steam is key for a light, open crumb and crispy crust
• Avoid overworking the dough — less handling = better texture
• Slice and freeze extras; toast straight from frozen

🧠 Final Thoughts

Ciabatta always felt like one of those breads that was too fancy to make at home — but this recipe changed my mind. Once the poolish is ready, the rest is simple and hands-on in the best way.

The dough is forgiving, the method is low-stress, and the payoff is huge. A golden, crackly crust with that soft, airy middle and the kind of bread that actually makes you feel proud when you slice into it.

It’s become one of those bakes I come back to again and again, especially on days when I want something homemade that feels just a little extra special.