Jan 022012

Slices of ciabatta bread

During this Holiday Season, since I had two weeks off, I did a lot of baking, especially breads. Nothing like the smell of the bread in the oven…it is true that due to the cold weather it takes a longer time for the dough to rise, but with patience I was able to bake one of my most “proud” ciabatta, thanks to “La Cuoca Ciccia”. The only change that I did was to use bread flour instead of all-purpose flour and cut the recipe in half since it is just for my husband and I, but if you are baking for your family, double the recipe because you will regret if you do not…and this recipe is so simple, just require flour, salt, yeast, and water. This is sure a very simple recipe for an awesome ciabatta.

The texture of this loaf was PERFECT, crispy crust with a chewy crumb loaded with uneven holes…flavor? Slightly tangy, a complex flavor that it is hard to describe, you just have to try it…the danger of the ciabatta being PERFECT is that I could not stop nibbling on it…slowly but surely the whole loaf was gone sooner than I expected…now I am ready to bake more.

Enough of bragging about the ciabatta and let’s go to the recipe.


Biga Starter

½ cup bread flour
Pinch of yeast
¼ cup water at room temperature


1 cup bread flour
¼ teaspoon yeast
2/3 teaspoon salt
½ cup water at room temperature
All the biga prepared



Mix all the ingredients for the biga in medium bowl. Cover with plastic and leave at room temperature up to 24 hours or overnight


Place all the ingredients of the dough in the bread machine and the biga. Turn on the bread machine to the kneading setting and let it mix/knead by occasionally scrapping the side of the mixing bucket.

The dough will be moist, but after kneading for a while the gluten will form and the dough will not stick so much at the walls of the bucket.
If the dough does not pull away from the wall of the mixing bucket add ½ tablespoon of bread flour.

Once the cycle ends, place the stretchy dough in a very well oiled bowl. Make sure that the bowl is big enough because the dough will triple in size.
Cover with plastic wrap or kitchen towel.

Let rise until triple.

Dust flour onto a surface and gently scrape the dough. Dust more flour on top, form a rectangle by pushing the sides of the dough.

Flip the dough on a cookie sheet with a parchment paper lightly dusted with flour. Top the dough with some more flour and cover loosely with plastic wrap and let rise until double of its initial size.

An hour or so before baking, put the baking stone into the oven on the lowest rack and preheat to 475 degrees. Place a pan or tray underneath it on the floor of the oven to preheat with the stone.

Slide the parchment paper to the stone and add ice cubes to the empty tray. Close the oven door and let if bake for 5 minutes, then turn the temperature to 450 degrees and bake for another 20 minute, rotating the stone once in between the baking time.

Once done with the baking time, turn off the oven and at the end of cooking turn off the oven and leave the loaf for 5 minutes with the door slightly open.

Let the loaf cool on the rack and serve warm.

I hope you enjoy this simple recipe for ciabatta.

Curiosity Corner Jan 2013
Did you know that ciabatta in Italian means slipper?

 Happy New Year and thank you for stopping by Simple Recipes!



  60 Responses to “Another Ciabatta…and Happy New Year!”

  1. Your holes look perfect! What a great loaf of bread!

  2. It looks perfectly delicious!
    Happy New Year!

  3. The bread looks wonderful!

    Happy 2012!

  4. Happy new year, Juliana. Looking forward to seeing more of your lovely recipes in 2012!

  5. Hi Juliana, your ciabatta looks superb, very well bake.
    Happy new year to you and family and wishing you all the best in 2012. Have a nice day.

  6. I am so jealous looking at your beautiful crumb! I am so going to make this too:D I think the bread flour for starter is 1/2 cup right?

  7. That is a gorgeous loaf of bread. A perfect way to start the year. Happy New Year!

  8. homemade bread is the best! happy new year juliana! its been such a delight getting to know you thru the blog world. hoping for the best this year!

  9. I just love homemade bread but too often I just use my breadmaker and make my standard loaf. I really should try and be a bit more adventurous and make something like this. Happy New Year.

  10. Happy New Year Julianna!
    I totally agree with you about good bread disappearing way to fast.
    All the best to you in the New Year.

  11. Beautiful bread! I made french bread over the holidays myself. I think it’s only natural to turn to baking bread in the winter months. It’s so satisfying.

  12. Ciabatta is always a go-to favorite!

  13. wow this looks perfect what an amazing texture happy new year

  14. I love ciabatta and yours look so delicious and the texture so amazing!!
    Hope you have a fantastic 2012,

  15. Your ciabatta looks AMAZING!!! I would LOVE to make it, but I don’t have a breadmaker?? Is there a way to do it without one? Can you tell me how, please??
    Thank you!! Happy 2012 to you!!

  16. Juliana You might have to send me some of that bread. It looks fantastic and I am not really good bread maker. Or even better you can come to my place and make one and my house will smell fantastic too. 🙂

  17. That may be the loveliest-textured ciabatta I have ever seen. It’s so light – does it float? Love the translation! Happy 2012, Juliana! May it bring you delicious days.

  18. I love Ciabatta bread, I use it to make a chicken sandwich. Making it at home is just unthinkable for me, intimidating for me. This bread looks so fantastic! Have a great 2012!

  19. That ciabatta looks AMAZING!!!! I’ve never tried making it before, but I definitely will now 🙂

  20. Your ciabatta looks perfect. There is nothing like the aroma of bread baking in the oven. Happy New Year!

  21. Happy New Year’s Juliana! I am so happy that we met this year “virtually” of course. Thanks for sharing your life and recipes through your blog. I love your ciabatta turns out, it looks beautiful. I still have yet to try making my own ciabatta. (Maybe this year!!)

  22. Happy New Year Juliana! Your ciabata looks fantastic, especially the inside. Wish I had more time and patience for bread.

  23. Perfect texture and yummy! May 2012 bring more joy and happiness to you and family!

  24. Wishing you happy and prosperous new year! Wow….I love your ciabatta…lots of holes there 😀 Great to go with curry…mmm

  25. Perfection!! your bread looks amazing!! wishing the a awesome 2012!!

  26. There is no better food on the planet than fresh baked bread. Your loaf looks liked it was baked perfectly. I only wish I could share a slice with you right now! Have a great week my friend.

  27. Your ciabatta looks great! Happy 2012 to you too!

  28. One of my fave breads — ever. I can just tear into a loaf and eat it plain, and before long, it’s all gone. That’s how much I love it. 😉

  29. WOW! That texture is absolutely stunning. I’ve never been able to make bread with such a flawless crumb… Man, am I in awe!

  30. Dear Juliana,

    The bread looks delicious, now where’s that slab of Lescure?

  31. what a beautiful bread. This year I promised I’m going to try to bake bread…

    The Mommy Who Never Sleeps

  32. your ciabatta looks excellent, so impressive..i just hope when i make these one day, i will get those holes like yours. Happy new year and all the best for 2012!

  33. Happy New Year Julianna! Your bread looks gorgeous! I do alot more baking in the winter months; loving the smell of bread baking in my kitchen too!! This is a simple, perfect recipe!

  34. I just took out my bread machine yesterday and made my first loaf in it over a year ago – now i am on a role would love to make this one – think you can make 100% of it in the bread machine?

  35. You are amazing! I am really impressed. I would never attempt ciabatta at home. Yours looks so much better than all those I have ever seen. Congratulations! and Happy New Year!

  36. Your ciabatta looks absolutely perfect — I’m definitely craving it now! Happy New Year to you, my friend!

  37. Now that I have a proper Kitchen Aid, I’m going to hone my breadmaking skills. This looks like a great recipe to start on!

  38. This ciabatta has such a perfect texture!

  39. Bread still remains a slight unknown frontier to me.
    All the more reason to stand in admiration of your scrumptious looking ciabatta.

    Juliana…Here’s wishing you the very best this year can bring ;o)

    Ciao for now and flavourful wishes,

  40. Lovely loaf; I’ll take a slice with extra butter and jam, please! x

  41. Your ciabatta looks really good! I think I am going to give it a try!
    Happy new year!

  42. I agree with you nothing can beat the smell of a loaf of bread baking in the oven. Your ciabatta looks very fluffy and extremely appetizing Juliana!

  43. That’s a perfect loaf of Ciabatta with lots of holes.

  44. Happy New Year Juliana. That bread looks amazing, like a sponge cake!

  45. Your ciabatta looks perfect! I can’t keep my hands off bread like this either! Especially when it’s home baked. Happy New Year!

  46. Thanks SO much girl for dropping by and this bread is baked to perfection. The holes that is created just says how perfect this recipe is . I love Ciabatta for sandwich and now I have to try baking it at home. Thanks for sharing 🙂

  47. Mmmm, it looks perfect! Happy 2012!

  48. oh wow! looks absolutely devine with all those pores… such an easy recipe if u have the starter ready. gonna try my hand at this 🙂

  49. Happy 2012 to you! I love baking bread but find when the wind is blowing it will not prove 🙂

  50. That ciabatta looks perfect! All those lovely holes and crispy chewiness! 😀

  51. I’d love to try this delightful bread…loving that it uses a starter (and one that only takes 24 hours). Perfect crumb…thanks so much for sharing!

  52. Beautiful bread!! There is nothing better than the ell of homemade bread in the oven. I bet your house has been smelling pretty heavenly lately!

  53. Apart from this perfect bread, also wish you a perfect year to come : )!

  54. Your ciabatta looks delicious, Juliana! I can practically smell it baking from here!
    Happy New Year to you and yours!

  55. I love airy bread like this… ciabatta is one of my favorites… I like that you made it at home. I’ve tried making it once but didn’t turn out like yours… I think I should try your recipe! 🙂

  56. The texture of this loaf does look perfect! I’m looking forward to lots more yummy recipes on your site in 2012. Happy New Year!

  57. Thank you for small quantity recipes. Ciabatta turned out perfectly

  58. Wow! I love ciabatta and I must try baking this — thanks for the recipe and cheers to a great week ahead 🙂

  59. Possible to bake without using the stone?

  60. Hi Shirley,

    Yes, you can definitely bake without a stone. Just place a baking sheet in the oven when you pre-heat the oven and carefully slide the raised dough from the parchment paper to the heated baking sheet. And follow the same instructions as stated on the post.
    I hope you enjoy this recipe as I have done many times and always get compliments for it.
    Please feel free to contact me if you need further instruction.
    Thanks for visiting Simple Recipes!
    Warm regards,