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Video Recipe for home made Ciabatta bread

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Video Recipe for home made Ciabatta bread



Many people ask me how to make a bread with a good alveolation / large air bubbles (sarei restìa a usare questo termine perché l’ho trovato in pochissimi siti…) First of all it is important to understand the leavening process, which I have purposely written about in  this article.

The key lies is making a very moist dough (lots of water), using stronger flours and allowing plenty of time for leavening. Stronger flour is essential for two main reasons: for starters, it easily absorbs larger quantities of water, secondly the higher gluten content creates a sort of “cage” which traps the carbon dioxide produced during leavening. The carbon dioxide expands when baking and creates larger air pockets/bubbles.

Video Recipe for home made Ciabatta bread


  • 375g Water
  • 250 g Flour 00
  • 250 g Manitoba flour (high in gluten – W350-380)
  • 6 g Sugar (to feed the yeast)
  • 12-14 g Salt
  • 15 g yeast (or 5 g dry yeast)


  • Mix yeast in water until dissolved
  • Add half the flour
  • Stir
  • Add sugar to feed the yeast
  • Stir
  • Start mixing
  • Add half of the remaining flour
  • Now you can add the salt, which won’t come into contact with the yeast
  • Gradually add flour as you mix
  • You will see, as the gluten develops, the dough will stick less and less to the sides of the bowl
  • Mix for 15-20 minutes until the dough is nice and smooth and comes away from the sides
  • Grease a plastic container with oil
  • Put the dough in the container
  • Cover with a lid so the dough won’t form a cuticle
  • Let the dough rise until it doubles in size, or even a little longer. This will take 2 to 3 hours, depending on the temperature.
  • I let mine rise in my oven which was off, but I left the light on, which keeps the temperature at about 30°C.
  • In this case my dough more than doubled and stuck to the lid. Watch how the gluten “cage” is nicely developed.
  • This kind of dough is very moist and is very difficult to handle. Following this technique, we can shape the bread without directly touching it.
  • Spray a little water on the worktop so the plastic wrap sticks to it and doesn’t move
  • Lay two pieces of wrap on the worktop
  • Sprinkle a generous amount of flour so the dough doesn’t stick to the wrap
  • Turn the dough over onto the plastic wrap trying to avoid folding it
  • You can split it in two if you wish to make two smaller breads, in this case you have to prepare two separate pieces of plastic wrap.
  • Using a well greased spatula (so that it doesn’t stick to the dough), shape dough into a loaf without folding it.
  • Remove excess flour
  • Line a baking sheet with parchment paper and scatter some corn flour on top. This will keep the dough slightly lifted from the sheet so it will bake better.
  • Lift the plastic wrap (ask someone to help you if necessary) and flip the dough over onto the baking sheet in one movement, without folding it
  • This is essential for two reasons: first of all it creates the typical streaks on the surface, also it redistributes the air bubbles inside.
  • Here’s the ciabatta ready for baking
  • Put a small pot of water in the oven
  • Pre heat oven to 2240°C and sprinkle some water inside to raise the humidity. This, added to the pot of water, will stop the bread from forming a crust right away, otherwise the bread wouldn’t rise properly during baking. Moreover, if the surface is humid, the heat will penetrate deeper and the dough will bake better.
  • Bake for 10 minutes, then lower the temperature to 210-220°C and continue baking for 20-30 minutes, depending on the size of your loaf.
  • After 20 minutes I remove the pot of water to let the crust form. The sooner you remove the pot, the thicker your crust will be.
  • Here’s our ciabatta
Here’s the inside, as you can see the bubbles are nice and big. If you don’t have a mixer, you can follow my recipe for Quick, simple ciabatta bread or the one for Simple, slow rising ciabatta ‘Till next time. Vittorio


Vittorio e Angelo sono i creatori e curatori di VivaLaFocaccia.com, il blog con le video ricette semplici per fare il pane in casa. Nato a Genova e cresciuto nel panificio di famiglia, con i suoi video tutorial Vittorio insegna i trucchi del mestiere a tutti gli appassionati e appassionate di arte bianca per fare il pane in casa come quello dei migliori panifici Italiani.

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