Artisan Ciabatta
Artisan & Crusty Bread
Rustic Italian ciabatta with a crispy crust and an incredibly open, hole-filled crumb.
Prep Time
20 min
Proof Time
3h
Bake Time
25 min
Servings
10
Calories
170
Ingredients
- 500 g bread flour
- 350 g water
- 1½ tsp instant yeast
- 10 g salt
Instructions
- 1
Mix
Combine flour, yeast, and water. Rest 20 minutes (autolyse).
- 2
Add Salt & Develop
Sprinkle salt over dough and incorporate. Stretch-and-fold every 30 min for 2 hours.
- 3
Bulk Ferment
Let dough rest, covered, until doubled and bubbly.
- 4
Shape
Pre-shape, rest 15 minutes, then final shape.
- 5
Proof
Place in a floured banneton or on parchment. Proof 45–60 minutes.
- 6
Score & Bake
Score the top. Bake at 475°F (245°C) with steam until deeply golden.
Baker's Notes
“Steam in the first 10 minutes of baking is the secret to a crackling, blistered artisan crust. A Dutch oven is the easiest way to trap steam at home.”
— Baker Thomas Moreau
Nutrition Facts
170
cal
5g
Protein
5g
Fat
43g
Carbs
4g
Fiber
233mg
Sodium
Tips & Tricks
- •Steam in the first 10 minutes of baking creates a signature crackling crust.
- •Use a lamé (razor blade) for sharp, clean scores on the dough.
- •Don't rush fermentation — time develops flavour and structure.
Reviews (4)
So glad I found this recipe. The instructions are clear and the result is consistently great. I've made it four times already and it's perfect every time.
Bakery-quality bread at home. I followed the recipe exactly and it turned out amazing. The proofing tips really helped.
Made this for a dinner party and everyone wanted the recipe. The bread was the star of the table — warm, crusty, and absolutely delicious.
Five stars! The crust was perfectly crispy and the crumb was soft and airy. I'll never buy store-bought bread again.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
