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ciabatta italian hearth bread

Ciabatta Italian Hearth Bread

Course Bread


By weight

  • 700 grams flour
  • 20 grams salt
  • 9 grams yeast
  • 430 grams water 73% final hydration

By volume

  • 2 7/8 cups flour
  • 1 tbsp salt
  • 1 1/4 tsp yeast
  • 1/2 cup water


  • Mix to a pancake batter consistency, cover with plastic wrap and let ferment for 3-4 hours, or over night. Refrigerate after 3-4 hours.
  • Mix the dough to where it is well hydrated (almost sticky).
  • Stretch and fold (like a letter) and let rest covered with plastic for 30 minutes.
  • Stretch and fold again, and let rest for 1 1/2-2 hours covered. (The stretch and fold lines up the gluten to give the dough structure).
  • Cut the ball into three pieces, stretch into the final shape.
  • Proof for an hour then bake.


It’s a very moist dough, and you don’t slash it. The final shape almost looks like a dog bone. The final bread is crusty with big holes in the crumb.
Watch a video demonstration here.