Homemade Ciabatta Bread
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One of the absolute easiest breads I’ve ever made—Jim Lahey’s no-knead overnight ciabatta takes just minutes to mix, rests while you sleep, and bakes up the next day with a crisp crust, airy crumb, and an aroma that’s to die for!!
If you’ve been wanting bakery-style bread without the work, this is it. Jim Lahey’s no-knead ciabatta is one of the absolute easiest breads I’ve ever made—just mix the dough before bed, covwe, let it rise overnight, and shape and bake the next day. No kneading, no stand mixer, and no special skills needed. The result? A rustic, crackly crust, a chewy open crumb, and an aroma that will make your kitchen smell like an Italian bakery!!
It’s the perfect loaf for dunking in soup (try my Pasta e Fagioli or Escarole and Beans), layering with meats for the ultimate Italian sandwich (hello, Italian Hoagie), or serving with a big tomato salad. And if you love easy breads, don’t miss my sourdough focaccia or classic Italian bread—both perfect next steps after you fall for this ciabatta.
Ingredient Notes
For best results, use bread flour – all-purpose flour won’t give you quite the same structure. You can replace up to half the bread flour with a combination of bread flour and whole wheat flour (90/10 or 80/20 ratio) for more flavor depth. The dough will be very wet – this is intentional and crucial for those beautiful holes in the crumb!
Methods Overview
- Mix and Forget
This dough takes 30 seconds to stir—no kneading, no stand mixer. Just mix the ingredients, cover, and let it rest overnight. It’ll do all the work while you sleep. - Handle Gently
When it’s time to shape, the dough will be sticky and full of air. Use oiled hands and a well-floured surface, and handle it like it’s made of bubbles (because it kind of is). The less you fuss, the better the crumb. - Easy Fold, No Fancy Shaping
You’re not shaping a baguette here—just nudge the dough into a square and fold it over twice. Done. The rustic look is part of the charm. - Steam = Great Crust
Steam is key for that signature chewy interior and crisp crust. I usually use the ice cube method but wet towels (in a baking tray) or a Dutch oven work great too. (Tip: excess/more steam = softer crust; less is crunchy crust.) - Preheat Early
Start preheating your oven about 30 minutes before baking, especially if you’re using a stone or Dutch oven. A blazing-hot oven makes a big difference. - Bake Until Golden
Go for that deep golden color. If it sounds hollow when tapped and looks light chestnut brown, it’s done. Underbaking is the biggest mistake with this dough.
Tips & Techniques
- Use a light hand: Handle the dough as little as possible to keep that signature open, airy crumb.
- Flour generously: Dust your surface well to prevent sticking, and use oiled hands to make shaping easier.
- Don’t skip the steam: A steamy oven helps develop a crisp crust and open crumb. For a softer crust, use more steam throughout baking.
- Preheat early: Start heating your oven halfway through the final rise so it’s fully ready when it’s time to bake.
- Bake until deep golden: Keep it in the oven until it’s deeply golden and sounds hollow when tapped—don’t underbake.
- Cool completely before slicing: Cutting too early can lead to a gummy interior. Let it cool so the crumb sets properly.
- Bonus tip: If your kitchen is cool, let the final rise happen in a slightly warm oven (turned off) or near a warm spot to help it along.
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📖 Recipe
Homemade Ciabatta Bread
Equipment
- Parchment paper
- baking stone or steel highly recommended but not necessary
- baking sheet if you don't have a baking stone or steel
- large mixing bowl
Ingredients
- 400 g (3 1/4 cups) bread flour
- 350 g (1.5 cups) water room temperature
- 8 g (1 and 1/3 tsp) salt
- 1 g (1/3 tsp) dry yeast ¼ tsp
Instructions
Mix & Ferment (Day 1):
- In a large bowl, combine flour, water, salt, and yeast. Mix with a spoon for about 30 seconds, just until no dry flour remains. The dough will be very wet and shaggy.
- Cover the bowl with plastic wrap and let sit at room temperature (70–72°F) for 12–18 hours, until the surface is bubbly and the dough has more than doubled in size.
Prepare Work Surface (Day 2):
- Generously flour your work surface. Scrape the dough out in one piece, being careful not to deflate it. Use a gentle touch.
Shape the Dough and Proof:
- Lightly dust the dough with flour and rub a little oil on your hands. Gently nudge the dough into a rough 14-inch square. Fold in half horizontally, then fold in half again to make a ~7-inch square.
- Place the folded dough onto a parchment-lined baking sheet (using a bench knife helps if you have one to transfer the dough). Cover with a floured towel or plastic wrap. Let rise in a warm, draft-free spot for 1 hour, or until almost doubled. If it springs back when gently poked, let it rise for an additional 15 minutes.
Preheat Oven:
- About 30 minutes before baking, preheat the oven to 475°F (245°C). If using a Dutch oven, preheat it now. If using a pizza stone or steel, place it on the center rack.
- See Steam Methods and prepare your steam method now. (See below for options.)
Final Shape and Bake:
- Prepare two flour-dusted parchment sheets (about 8″x12″). Cut the dough in half and place each very gently and quickly onto the parchment sheets. Gently shape each piece into a long, flat loaf (about 10 inches). Shape to fit your baking vessel if using a Dutch oven.
- Transfer one loaf to the preheated baking surface. Bake for 10 to 15 minutes, then remove the steam source or uncover the loaf and continue baking for a total of 25 to 35 minutes, or until it is golden brown. Bake the second loaf the same way if baking one at a time.
How to Bake with Steam
- Wet Towels: Place a metal dish on the bottom rack. Pour boiling water over 2 rolled-up wet towels just before baking.
- Ice Cubes: Place a metal pan on the bottom rack and toss in a few handfuls of ice right before baking (avoid oven glass).
- Dutch Oven: Bake the dough inside a preheated Dutch oven with the lid on for the first 10–20 minutes, then remove the lid to finish.
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