Recipe · Ciabatta · Same-Day
82% Hydration Same-Day Ciabatta
The Italian answer to the baguette: rougher, wetter, more dramatic. A long fermentation in the biga gives flavor, the high hydration produces the open crumb, and the rustic shape comes from the dough itself, not the baker.
Total time
5 hours
Active
60 minutes
Hydration
82%
Difficulty
⌬⌬⌬
A high-hydration dough wants to flatten on the counter. You manage it with folds instead of kneading, with a banneton instead of free-standing proof, and with a hot Dutch oven or stone that can hold the shape until the spring sets.
Same-day means start to finish in roughly four to six hours. The recipe leans on commercial yeast at a higher percentage and a warm bulk fermentation. You won't get cold-ferment depth, but the loaf is on the table the day you decide to bake.
Ingredients
900g total dough. Yields 2 ciabattas, ~400g each baked.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 474 g | 100% |
| Water | 389 g | 82% |
| Salt | 9.5 g | 2% |
| Instant yeast | 3.8 g | 0.8% |
| Olive oil | 24 g | 5% |
Schedule
- Hour 0Mix flour, water, yeast. Autolyse 20 minutes.
- Hour 0:20Add salt, mix until smooth.
- Hour 0:30First fold.
- Hour 1:00Second fold.
- Hour 1:30Third fold.
- Hour 2:00Bulk ferment until visibly puffy.
- Hour 3:30Divide into 2 portions, pre-shape, rest 20 minutes, final shape, proof 45-60 minutes.
- Hour 5:00Skip 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
Maximum open crumb with large irregular holes throughout. The crust crisps in pooled olive oil; the interior is light and airy.
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