Recipe · Ciabatta · Slow-Fermented
65% Hydration Slow-Fermented Ciabatta
Ciabatta is wet dough that fights you and wins. High hydration, a biga preferment, minimal shaping, and a finished loaf riddled with the irregular holes that hold olive oil and tomato.
Total time
36 hours (over ~3 days)
Active
90 minutes
Hydration
65%
Difficulty
⌬⌬⌬
At 65% hydration, the dough is firm and forgiving. It shapes cleanly, holds its form during proof, and produces a tighter, more even crumb. Good for beginners, sandwich loaves, and anything you want to slice neatly.
The slow schedule is for bakers who plan ahead. Mix Friday, fold and refrigerate, shape Saturday, ferment again, bake Sunday. The time produces depth that a shorter schedule simply can't reach, and the dough is a pleasure to handle by the end.
Ingredients
900g total dough. Yields 2 ciabattas, ~400g each baked.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 523 g | 100% |
| Water | 340 g | 65% |
| Salt | 10.5 g | 2% |
| Instant yeast | 0.8 g | 0.15% |
| Olive oil | 26 g | 5% |
Schedule
- Day 1, eveningMix flour and water. Autolyse 1 hour.
- Day 1, eveningAdd yeast and salt. Mix gently.
- Day 1, eveningThree folds, 30 minutes apart.
- Day 1, nightRefrigerate the bulk dough overnight.
- Day 2, morningPull from refrigerator. Bench rest 1 hour.
- Day 2, middayPre-shape, rest 30 minutes. Divide the dough into 2 equal portions. Pre-shape each, rest 20 minutes, then shape gently into rectangles on a heavily floured surface.
- Day 2, afternoonCover and refrigerate the shaped dough overnight.
- Day 3, morningPull from the refrigerator. Preheat the oven and a baking stone to bake temperature. Place a steam tray on the lower rack.
- Day 3, morningSkip scoring (ciabatta bakes without cuts). Slide onto the preheated stone. Bake at 475°F with steam (a tray of boiling water on the lower rack) for 22 minutes until deep golden.
Method tips for this style
Don't try to shape ciabatta with your hands. Turn the bulk-fermented dough onto a heavily floured counter, divide with a bench scraper, and lift each portion gently onto the peel. The shape is whatever the dough wants to be.
What to expect
A denser version of the style than purists would shape. The dough handles easily and bakes into a structured loaf, but you give up some of the open-crumb drama the higher hydrations bring.
What you'll need for this bake
Escali Primo Scale
NY Times recommended. 11 lb capacity, 1g accuracy, simple two-button operation.
OXO Bench Scraper
Stainless steel blade with measurement markings. Comfortable non-slip grip.
ThermoWorks Thermapen
Pro-grade accuracy in 1 second. Check water temp and bread doneness (190-210°F).
ThermiChef 16-Inch Baking Steel
Quarter-inch steel stores and transfers far more heat than a stone. Slide baguettes or ciabatta straight onto it for a fast, crisp bottom crust. Made in the USA.
Saint Germain Bakery Couche
Heavy French flax linen holds shaped baguettes and ciabatta in place while they proof, and wicks just enough moisture to set the skin for scoring.
UFO Bread Lame
Handcrafted walnut wood handle with secure blade storage. Includes extra blades.
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