A classic Italian ciabatta built on a poolish. High hydration, minimal handling, and an open honeycomb crumb. No shaping, no scoring, all flavor.
Method
1. Make the Poolish (Night Before)
Whisk 150g flour, 150g room-temp water, 0.5g instant yeast into a thick batter. Cover. Rest 12–16 hours at 68–72°F until bubbly and domed.
🧪 Why a Poolish?
Long, slow fermentation develops flavor and pre-builds gluten in a relaxed state. Your final dough starts more extensible — exactly what ciabatta needs for big holes.
2. Mix Final Dough
Combine ripe poolish with 250g lukewarm water. Add 350g flour and 3g instant yeast. Hold back salt and oil. Mix until shaggy. Rest 20–30 min (fermentolyse). Then add 10g salt and 15g olive oil; pinch and fold in with wet hands.
3. Bulk + 4 Coil Folds (3 hours)
Four coil folds, 30 min apart. Wet hands, gentle. After the 4th fold, rest 60–90 min. Look for 50–70% volume increase, jiggly and airy.
🫒 Adding Inclusions?
Fold them in during the second coil fold, not the last. Pat olives, sun-dried tomatoes, or roasted garlic dry. Total inclusions: 75–100g max.
4. Divide and Cut (No Shape)
Pour onto a heavily floured surface. Stretch gently into a 10×8" rectangle. Cut down the middle with a bench scraper into two slipper-shaped loaves. Transfer to parchment.
5. Final Proof (30–45 min)
Cover loosely. Proof while oven preheats to 475°F (245°C) with stone/steel and steam pan inside, 45 min minimum.
6. Bake with Steam
Slide loaves onto stone. Pour 1 cup hot water into steam pan. Bake 12 min with steam, then vent and bake 10–13 min more until deep golden and 205°F (96°C) internal. Cool 30 min before slicing.
Ingredients
Poolish (Night Before)
150gbread flour
150gwater (room temp)
0.5ginstant yeast (⅛ tsp)
Final Dough
350gbread flour
250glukewarm water (85°F)
10gfine sea salt
3ginstant yeast
15gextra virgin olive oil
Baker's Math
Total Flour500g
Hydration80%
Salt2%
Poolish30% of flour
Storage
Room Temp: Best day of. 1–2 days in paper bag.
Freezer: Up to 2 months. Slice first.
Refresh: Spritz, 375°F for 5–7 min.
Nutrition (per slice, 50g)
Calories125
Carbs24g
Protein4g
Fat1.5g
Fiber1g
Sodium260mg
FAQ
Dough too wet to handle?
It should feel wet. Don't add flour — use wet hands and a wet bench scraper. Trust the process.
Came out flat with tight crumb?
Likely overproofed, folds too aggressive, or oven not hot enough. Pull bulk at 50–70% volume — not doubled.
No baking stone?
Inverted heavy sheet pan, preheated 45 min. Don't skip the steam.