Grandma’s Ciabatta Bread

This Cozy Grandma’s Ciabatta Bread is the perfect introduction to the “low-and-slow” method of bread making. By using a long 12-to-18-hour fermentation, you allow the yeast to develop those signature large air pockets and a complex, slightly nutty flavor that you simply can’t get with a quick-rise dough. The high hydration creates a “shaggy” dough that transforms in the oven into a loaf with a shatteringly crisp crust and a soft, chewy interior.

Grandma’s Ciabatta Bread

Ingredients:

Step-by-Step Directions:

Step 1: The Shaggy Mix: In a large mixing bowl, whisk together the flour, salt, and yeast. Pour in the water and stir with a wooden spoon or your hands just until a sticky, shaggy dough forms and no dry flour remains.

Tip: Don’t be tempted to add more flour! Ciabatta is a high-hydration bread, meaning the dough should be very wet and sticky. This moisture is what creates the steam for those beautiful internal bubbles.

Step 2: The Long Sleep: Cover the bowl tightly with a damp towel or plastic wrap. Let it sit on your counter at room temperature for 12–18 hours. You’ll know it’s ready when the surface is dotted with tiny bubbles and the dough has more than doubled in size.

Step 3: The Gentle Fold: Gently tip the dough onto a well-floured surface. Instead of kneading, “fold” the edges of the dough toward the center a few times to form a rough rectangle. This preserves the air bubbles you spent all night growing. Let it rise again for 1–2 hours until puffy.

Step 4: The Hot Bake: Preheat your oven to 450°F with a baking stone or heavy baking sheet inside. Carefully transfer the dough onto the hot surface. Bake for 25–30 minutes.The Test: Tap the bottom of the loaf; if it sounds hollow like a drum, it’s perfectly baked.

Step 5: The Cool Down: Resist the urge to slice it immediately! Let the bread cool on a wire rack for at least 30 minutes. This allows the internal steam to finish setting the crumb so the bread doesn’t turn gummy when cut.