Ciabatta is an Italian bread known for its floury crust and airy, chewy crumb. My recipe for soft-baked ciabatta bread uses a simple coil fold, which involves periodically lifting and tucking the dough under itself while it rises to develop strength and structure. The result is a super soft homemade ciabatta bread with an open crumb, perfect for sandwiches. Ciabatta's rustic appearance also means it is surprisingly easy to shape!
Clocking in at just three hours start to finish (most of it hands-off resting time), my beginner-friendly ciabatta recipe is a perfect option for a lazy weekend or evening baking project! I love baking ciabatta sandwich rolls to serve with my deli-style tuna salad or as tear-apart dinner rolls with my favorite homemade spaghetti sauce.
5 star reader review
“I LOVE this recipe!!! It's easy to follow even though I'm a super beginner at baking and it's my second weekend in a row that I've made a batch!! The bread comes out tasting better than ANYthing I've ever bought in the store and I find myself a giggling mess just thinking that "I" made bread!”
—Ida
The SOFTEST Ciabatta bread you'll ever bake
One of my biggest complaints about store-bought ciabatta bread is that the crust is too thick and hard. It can be tough to bite into, especially with lots of sandwich fillings.
So for my homemade ciabatta bread recipe, I focused on developing a soft and fluffy texture inside and out. The crust is chewy and floury; it's undeniably ciabatta, but soft and squishy enough to bite into without issue.
This is the full-size version of my small-batch ciabatta which is made with one cup of flour. To scale the mini ciabatta up and better support the additional weight of a larger dough, I snuck in an extra set of folds and extended the bulk fermentation by 30 minutes. But don't worry, it's still a quick ciabatta bread recipe that you can make by hand, no mixer needed.
To give this ciabatta bread its soft, fluffy crumb my recipe uses a high-hydration, very wet dough. Since it's too wet to knead, I like to use a coil fold (more on that below) technique to build structure into the dough.
You don't need a special pan to bake ciabatta bread. Just plop it onto a parchment-lined sheet pan, cut it into pieces, and your soft and fluffy ciabatta is ready to bake.
Grocery List and Ingredient Rundown
Here are the ingredients that you'll need to make my soft and fluffy ciabatta bread! They're all very basic and easy to find in most grocery stores. See recipe card (at the end of the post) for ingredient quantities.
How I Mix My Ciabatta Dough
Making my soft-baked ciabatta takes just about 3-ish hours, start to finish. It's a very hands-off recipe with no fancy shaping; it's meant to have a rustic, imperfect shape.
If you're new to bread making, homemade ciabatta bread is a great place to start. You can do this!
I use a square container for mixing and folding my soft-baked ciabatta dough — it helps train the dough to hold a square shape so it's easier to cut later. But you can absolutely use a round mixing bowl instead.
Resting and Coil Folding (Bulk Fermentation)
After the dough has been mixed, it's time to let it rest for two hours (this is called "bulk fermentation"). During the first hour, you'll build strength and structure into the dough using a gentle technique called a coil fold.
By letting the ciabatta dough rest between these sets of coil folds, air bubbles are trapped inside the dough's gluten network, giving the ciabatta its open, airy crumb.
I know, it sounds complicated! But all you really need to know is that it's a two-hour rest total, with folds every 15 minutes for the first hour. That's four sets of folds total. During the second hour, I leave the dough to rise undisturbed.
TIP: To keep track of which set of folds you're on, put a small bowl with four candies, crackers, or snacks in it. Eat one each time you do a set of folds.
The first hour starts immediately after you finish mixing the dough. After mixing, the dough rests for 15 minutes, and then you do the first set of coil folds. Each "set" of folds consists of four coil folds.
On the first set of folds, the ciabatta dough will feel weak and might even tear. That's okay. Keep going. Plop it down over itself. It will continue to strengthen as you keep folding.
![[coil fold] an overhead shot of two hands lifting ciabatta dough straight up from the center to do a coil fold.](https://thepracticalkitchen.com/wp-content/uploads/2023/04/fluffy-fast-ciabatta-bread-234.jpg)
![[coil fold] a side view showing two hands lifting stretchy ciabatta dough straight up from the center in a square dough bucket.](https://thepracticalkitchen.com/wp-content/uploads/2023/04/fluffy-fast-ciabatta-bread-247.jpg)
It's okay if both ends of the ciabatta dough release from the bowl. The goal is to get the two flaps tucked under the dough. Pull the dough toward your body, so the flap of dough closest to you curls under itself. Let the far flap of dough settle on top of it to form a coil shape.
![[coil fold] two hands lowering the stretched dough so that one side of it has tucked under the other creating a coil shape.](https://thepracticalkitchen.com/wp-content/uploads/2023/04/fluffy-fast-ciabatta-bread-294.jpg)
![[coil fold] two hands pulling out of the bucket having just released the dough after finishing a set of coil folds. the dough is in the bucket with both ends tucked under itself.](https://thepracticalkitchen.com/wp-content/uploads/2023/04/fluffy-fast-ciabatta-bread-304.jpg)
Rotate the bowl a quarter turn and repeat. Each time you pick up the dough, your fingers should be sliding under the newly tucked-under ends.
On the first coil fold in each set, the dough will be relaxed and easier to stretch. By the final fold in each set, it won't stretch it quite as much. The gluten network is getting stronger. Each time you do a set of folds the dough will feel smoother and stronger.
After the final set of coil folds, cover the bucket and let the dough rest. At this point, you want the dough to work on developing nice bubbles. At the end of the rise time it will look airier and will double in size.
How I Shape and Cut Ciabatta Dough
Always cut and shape ciabatta on a generously floured work surface.
If you're going to cut your ciabatta into smaller ciabatta buns, this is the time to do it. You can also just bake the loaf whole, that's fine too.
- Cut in half: Long loaves, good for slicing like sandwich bread.
- Cut in quarters: Large sandwiches.
- Cut in eighths: Medium sandwiches.
- Cut into sixteenths: Dinner rolls.
You can also cut the dough into sixteenths or even smaller to make dinner rolls. Don't separate the rolls on the pan before baking, and they'll bake up pull-apart style.
Use a sharp knife or bench scraper in an up-and-down motion to make your cuts, and leave the sticky cut edges facing open. Don't tuck them under or try to hide them. Ciabatta is a very loose bread — no fancy shaping required.
BONUS: Flipping for Floury Stripes
This is a technique I picked up in a class at King Arthur Baking HQ in Vermont. And while it's technically optional, it gives the ciabatta such a pretty pattern on top.
While the cut loaves are resting, the dough expands, and the flour on the countertop trapped underneath the ciabatta gets trapped in the wrinkled creases, creating a unique striped pattern.
To reveal those beautiful tiger stripes and give your soft-baked ciabatta buns their own unique fingerprints, flip each loaf over as you transfer it onto the sheet pan, immediately before baking.
Slide a metal bench scraper under the ciabatta in one quick motion.
Use the bench scraper or floured hands to nudge the flipped rolls apart.
Right out of the oven, the ciabatta loaves will feel hard to the touch. That's okay, they will soften as they cool.
5 star reader review
“This is an amazing bread. I made it twice so far. The first time was 8 little ones for smoked meats sandwiches and again this morning but I made 2 loaves. I taught my 10 year old son to make it and he was amazed at how good it was for so little effort. Thank you for sharing this.”
—Scott
💭 Have More Baking Questions?
I've rounded up answers to common baking questions and how-to guides, including:
- Ingredient swaps and FAQs
- Why my recipes are written in grams and not cups
- How to quickly bring eggs and butter to room temperature
- Ingredients I use (salt, flour, yeast, etc.)
- Step-by-step guides for bread and baking techniques
See my baking techniques & troubleshooting guide and ingredient swaps and FAQs for more!
📖 Recipe
3-Hour Soft-Baked Ciabatta Bread
Recipe Notes
- Overnight rise: pop the dough in the fridge after the final set of coil folds and let it finish bulk fermentation there.
- Be gentle. The folding process is as much about incorporating air as it is about building strength into the dough. Once the dough has finished bulk fermentation, handle it as gently as possible to preserve as much of the air inside the dough as you can. Use "fingertip light" pressure to stretch and shape it.
- I feel like I'm not getting the hang of the coil folding. Help! First of all, take a deep breath. It will be okay. If you find it easier to do stretch and folds, do those instead. It doesn't matter that you do the folds perfectly. It matters that the gluten network in the dough is getting folded at all. If there's a different folding method or technique that works better for you — use it!
- Dust off excess flour before baking: Some people like a super floury ciabatta, others prefer less flour on the outside. Whatever flour is on top of your ciabatta loaf when it goes into the oven is going to be there when it comes out. For a less floury ciabatta, dust it off.
- Baked ciabatta can be stored at room temperature for 4-5 days in an airtight container or plastic bag at room temperature with a paper towel to absorb moisture. It will begin to lose its super soft and squishy texture after about 2 days, but can be revived by toasting or popping it in a 350°F oven for a few minutes.
- Ciabatta freezes beautifully. I usually just toss the loaves in a plastic bag and freeze them, but if you want to do it "right" and avoid freezer burn, wrap each individual loaf in plastic wrap before putting them in a bag in the freezer. To reheat soft-baked ciabatta from frozen, unwrap the bread and place the whole loaf in a 350°F oven for about 5-10 minutes.
Ingredients
- 500 grams all purpose flour (plus ~20 grams more for dusting)
- 15 grams diamond crystal kosher salt (5 teaspoons / use half as much of any other brand if measuring by volume)
- 6 grams instant yeast (2 teaspoons)
- 425 grams warm water (90°F)
- 30 grams extra virgin olive oil
Instructions
- Mix. In a large bowl (or a square dough container if you have one), whisk together flour, salt, and instant yeast. Make a well in the middle of the dry ingredients; pour the warm water and olive oil into it. Mix the dough until it comes together in a messy ball with no dry patches of flour hiding inside. Scrape down the walls of the bowl, gathering the dough into a loose ball in the bottom of the bowl.
- Bulk Fermentation. Cover the bowl and let the dough rest for 1 hour, performing a set of coil folds every 15 minutes. After the final set of folds, cover the bowl and let the dough rest for 1 hour.
- Preheat the oven to 450°F. Line a sheet pan with parchment paper and set it aside.
- Stretch. Dust your counter well with flour, then dust the top of the dough with flour too. Flip the bowl upside down over the floured countertop and let gravity pull the dough down. Gently lift the bowl off the dough, using your fingers or a bowl scraper to help any stuck pieces of dough release cleanly.
- Cut. Dust the sticky top side of the dough lightly with flour. Cut the dough into two, four, eight, or 16 rolls. Cut in in an up and down motion so the dough doesn't stick to your blade. Dust the newly cut sides with additional flour as needed to prevent sticking. This is a very soft, sticky dough — be patient, and don't worry about them being perfect. Cover with a clean dish towel and let the dough rest for about 30 minutes.
- Flip (Optional!). Dust any excess flour off the top of the dough, then slide a bench scraper under the ciabatta loaves in one quick movement. Lift and gently flip them over onto the sheet pan so the underside is now facing up. For a less floury ciabatta, gently dust any excess flour off the top. If you don't have a bench scraper, use your hands to flip it, it'll be fine.
- Bake for 17-19 minutes until puffed up and light golden brown around the edges. If you want to be precise, you're looking for an internal temperature of at least 200°F. Even soft-baked ciabatta will seem very hard and crusty when it first comes out of the oven, but will become soft and fluffy as it cools. Let cool before slicing!
Caitlin says
Made this recipe yesterday to have rolls for the next couple days for sandwiches, but they are mostly all gone. The instructions on how to do the coil folds was very easy to understand and I felt very confident with the process. I will definitely be making this recipe again but will probably double the batch. So good!
Caitlin says
Sorry forgot my stars.
Lisa Clay says
My whole family loved these soft, pillowy ciabatta rolls. Great with a pasta dish for dinner and then make sandwiches with the leftover ... if there are any!! Delicious and so easy!
Hailey Bartlett says
Delicious!! The best recipe I’ve had to that formed those wonderful ciabatta holes!
Cillian says
Love this recipe, made the 1 cup quick version first and immediately knew it would be the perfect fancy sandwich bread! The explanation of the coil method is one of the clearest I've seen before, really appreciate the time put into communicating each part of the process.
Jeanne says
What is the 1 cup quick version? I looked through the recipe twice, but I don't see it. There are only two of us, so I'm really interested!
Rebecca Eisenberg says
Here you go: small batch ciabatta! Enjoy!
wren says
I was a professional bread baker for years and my favorite dough to make was Ciabatta dough. When I needed something soft but as a same day recipe I turned to you.... Best decision I've ever made. These freeze even better than the ones I used to make in an industrial kitchen with a wood fired oven. I'll admit that I cheated by replacing about an 1/8th of the flour with a whole wheat flour, but that was just for my taste preferences. Incredible instructions, simple but wonderful recipe, and a very very tasty result. Thank you for a delicious recipe, and I apologize for replacing some of the flour type but I think it was still a great model for what a strong recipe this is!
Paige says
My family has been begging me to make these again, they are amazing! My first try I followed the recipe exactly, this time I added a little flavor god garlic lovers seasoning to the dough for garlic ciabatta, I’m also doing two test batches that are made with a 24hr Poolish(65g flour and 65g water with 30-40 yeast granules mixed and set on counter in deli container). The Poolish I picked up from a YouTuber recipe who made homemade bread for BLTs (Brian Lagerstrom), I feel like it will help develop some even better flavor to the ciabatta! Thank you for the recipe!
J says
Hey!
Can I use coarse morton kosher salt? If so, how much?
Rebecca Eisenberg says
Hi! Just follow the instructions from the ingredient notes: "I use Diamond Crystal Kosher Salt which is half as salty as other brands and has larger crystals that dissolve easily. If measuring by weight (as you should be!), you can use any brand of salt (table salt or fine sea salt will be just fine). But if you're measuring by volume (teaspoons) and using a different brand of salt, even a different brand of kosher salt, cut the amount of salt in half."
That would include Morton kosher salt. Again, if you're measuring by weight you don't need to make any adjustments. It's only if you're measuring by volume that you'll want to cut the amount of salt in half.
J says
Thank you!!
Jen B says
Can the dough be left in the fridge for longer than overnight?
Rebecca Eisenberg says
I'm sure it can be, I just wouldn't go too much longer or you risk it overproofing and collapsing when you try to cut and shape it!
Bella says
These are amazing!! One question though- in the longer ciabatta recipes, people use ice cubes or boiling water in a lower rack to steam the bread and create that extra crunchy outside. Do you think that would work in this recipe too? I'm trying to get out of waiting 2 days for a crusty ciabatta
Rebecca Eisenberg says
You can absolutely do that but you can also just add a few minutes to the bake time on this recipe for a crisper, crunchier crust!
Charlotte says
Could I bake it in an air fryer? Thank you.
Rebecca Eisenberg says
I don’t have an air fryer so I’m not able to test this! Sorry!
Bex says
Made this with my mum today. It’s a super wet dough, but it gets better with each fold. We opted for pull apart rolls and they look great. Excellent recipe! Thank you
Rebecca Eisenberg says
Yessss, super wet but it's so fun when you get to that last set of folds and realize how strong you've made it! So glad you enjoyed the rolls. 🙂
Jeff says
I want to make this - can I make the dough night before? I’m time poor when I get home from work and need to get dinner on the table within arising 1.5 hrs.
Can I make up and leave in fridge to ferment then take out an hour before baking and shape?
Rebecca Eisenberg says
This is answered in the Recipe FAQ!
Yvonne says
Me too. I was nervous that I didn't do it correctly, and as each coil fold went, the better the dough became. 🙂
Kshitija Wani says
Can I bake them directly on the baking sheet? I hardly ever bake and don't have parchment paper.
Rebecca Eisenberg says
I haven't tested it. I don't see why it wouldn't work, the only concern I would have is with letting the dough rest on the sheet pan for a while before baking. So if you're doing the rolls where you let them rest on the counter and then put them on the sheet pan right before baking that should be just fine. But you may find they stick a bit if you try to to the pull apart rolls or one big loaf where you let it rest on the sheet pan for 30 minutes before baking. If you do want to do the bigger loaf or pull apart loaves I would just make sure you have plenty of flour dusted down on the sheet pan before you put the dough down — this will help reduce any sticking! Again, I haven't tested without parchment paper so this is just my best guess of what would happen — if you do give it a try, please let me know how it turns out!
cate says
I've tried it on a sheet pan without parchment paper a few times with this recipe (with great success). I greased the pan (not sure that's necessary) and then made sure to dust with lots of flour, transferred after the rise and they turned out beautifully. Thank you for such an accessible but tasty and impressive recipe - I struggle with bread, it never turns out, and this one surprises me with a great result every time.
Leo says
or use a silpat (silicone) mat on the cookie sheet. I still used flour though on that.
Sunil Prabhakar says
Have have now made this recipe hundreds of times. It’s my go to for everyday toast and sandwiches. I make a batch every two days. Excellent recipe. Somehow in 3 hours you get a tasty bread.
Nina says
Is this like slipper bread?
Rebecca Eisenberg says
I think so! Ciabatta is Italian for “slipper” so unless slipper bread is something else, I think you’re in the right place.
Ida says
I LOVE this recipe!!!
It's easy to follow even though I'm a super beginner at baking and it's my second weekend in a row that I've made a batch!!
The bread comes out tasting better than ANYthing I've ever bought in the store and I find myself a giggling mess just thinking that "I" made bread!
I've been using the garlic oil I have from the internet famous garlic confit and it doesn't make the bread taste too much like garlic but makes the house smell heavenly when i toast the bread for sandwiches!
Thank you for this recipe and your blog! I'll probably be tagging a lot recipes to come!
Theresa says
I made this recipe with about 2/3 bread flour and 1/3 AP and made 16 pull apart rolls, and they came out great! The instructions were clear and easy to follow and watching the dough progress through all the coil folds was very satisfying. Will definitely be making these again, maybe sandwich size next time!
Scott says
This is an amazing bread. I made it twice so far. The first time was 8 little ones for smoked meats sandwiches and again this morning but I made 2 loaves. I taught my 10 year old son to make it and he was amazed at how good it was for so little effort. Thank you for sharing this.
Mikayla says
I made this recipe 2 days ago it’s already gone! It’s the best bread I have ever had no joke! Super easy recipe to follow as well! I eat it as avocado toast, sandwiches, garlic bread and just butter and bread. It’s so good that I’m making it again right now because I wanted more haha!
Rebecca Eisenberg says
Yum!!!! There really are so many great ways to eat this bread!
Paige says
I’m a beginner to baking bread. The recipe was detailed and the bread came out fantastic. Definitely going to make again!
Rebecca Eisenberg says
So glad you enjoyed the ciabatta, Paige! Welcome to the world of bread making!
Shauna says
I tried this recipe out today and I gotta say they are so tender soft and taste DELICIOUS but I’ve a question mine didn’t really have the “ air holes” like regular ciabatta rolls.
What could I have done wrong? Could it be the way I did the coil folds?
I tried to do them the same as your video but my dough seemed not AS wet as yours but it was far from being dry if that makes sense.
I did however use bread flour.
Rebecca Eisenberg says
I'm so glad you liked the rolls! Bread flour is likely the culprit here — it absorbs more water than all-purpose flour does, which is why your dough would be less wet than mine but not dry either. If you really want to use bread flour in this recipe, I'd recommend increasing the water slightly. Happy baking!
Kate says
I made these for the first time today and they are SO GOOD! I followed Rebecca’s instructions and found them to be very easy to make and even easier to eat. This will be a recipe on repeat. Thank you!
Nicole says
I have a question- can I use bread flour? I also have no parchment paper so just extra flour beneath?
Thank you!
Rebecca Eisenberg says
Bread flour will ~work~ but (depending on the specific protein content, which varies by brand) it absorbs water differently than all purpose so you may find the dough a little wetter to work with! I would hold back a little water to start if you’re going to use that. As I wrote in the ingredient notes, I use King Arthur’s AP flour which has a protein content closer to other brands’ bread flour. So if you’re using a different brand bread flour should work okay, but if you’re using King Arthur’s bread flour, definitely hold back a bit of water when you mix the dough. You can always incorporate more water during the folds if you need to!
And yes just a bit of extra flour down on the sheet pan if you don’t have parchment paper. You may need to tap the excess flour off after baking!
Jen R. says
This worked great with AP flour for me - I have some hard wheat flour (moreso than bread flour) - any tips for using that with this recipe?
Rebecca Eisenberg says
So glad you liked it! I haven't tried this ciabatta recipe with a harder wheat flour so can't say for sure how you'd have to adjust it, but I think the only thing you'll want to pay extra attention to is the hydration level. Hard flours, higher protein flours, they absorb more water than all purpose flour does. So you may need a bit more water to get the dough feeling right. You'll have to feel out how much it needs, but now that you've made the recipe once you should be somewhat familiar with how the dough should act. Add more water gradually until it feels right. Good luck, let me know how it turns out!
Clay says
I am in Denver and followed the recipe exactly. During the coil folding step, it didn't really droop down other than the first coil of each round (I've stayed more like a ball). Thoughts?
Rebecca Eisenberg says
I am guessing that you may be experiencing some difficulty due to altitude — I don't personally have experience baking at altitude but King Arthur Baking has a great resource for high-altitude baking adjustments. I would recommend modifying the recipe according to their suggestions, in particular increasing the amount of water to help you get that stretchier, looser, more elastic dough.
Lu B. says
This is a new go-to in my house. It is a really easy, successful recipe and I love the crumb and the taste. I bake it regularly and the rolls I make freeze easily. It's nice to have them on hand and 'at the ready'!
Angelika says
I made these a couple of times now. Astounding how the dough goes from wet sticky to beautifully smooth with the coils. They taste amazing! Absolutely love them!!!❣
jane says
Third time making these are so easy and yummy! Question do they freeze good , how would that work ? thank you !!!
Rebecca Eisenberg says
So glad you're loving them! I answered the question about freezing in the blog post! Refer to the section "Storage & Freezing" for a detailed answer!
Sarah Hibbing says
Absolutely fantastic. I've baked a ridiculous amount the last several years and enjoyed exploring different kinds of bread, but the level of very helpful detail here allowed me to produce a picture perfect, probably repeatable, result! Thank you so much!
Rebecca Eisenberg says
The highest praise I could ask for!! I’m so glad you had success and I’m delighted you enjoyed the bread!
Belle says
Currently in the process of making it, and only now realized I shouldn’t have used the fine salt.. hoping it won’t be too salty…. I didn’t even realize and I did put 15 grams (maybe a little less) so i’m hoping for the best
Bred says
super squishy and fluffy!
Trixy says
Super easy recipe. Results so good!
Susan says
Fantastic!
Plus? I understood the Candy Bowl…😎
Swapna says
I'm about to try this recipe as I also prefer the softer breads - can I ask... what is with the candy or sweets?? 🙂
Rebecca Eisenberg says
It’s explained in the blog post! A way to keep track of what set of folds you’re on.
Roxie Smith says
I just made these for Father's Day steak sandwiches, and they are perfection! Super soft and chewy. Recipe was easy to follow. Thanks so much for this one!
RoxC says
I made this soft ciabatta bread today. It was a bit too salty for me, next time I will cut the amount of salt in half. Other than that, it was very easy to make, the texture of the ciabatta was excellent and I got the crust by putting hot water in a metal bowl in the oven. I had to cook the 6 rolls for 22 minutes though. I will make it again. I think that this dough would also make a beautiful Neapolitan style pizza. Thanks for the great tutorial.
Rebecca Eisenberg says
I'm glad you liked it! I would caution against reducing the salt by half — maybe start with reducing by 25%. Salt doesn't just provide flavor (e.g. the "saltiness") it also helps control the way the dough rises and gluten develops — you may need to extend the bulk fermentation time or add more sets of folds to get the same strength and softness in the dough!
Swapna says
Ah thanks! Haha yes I figured it must be a timing thing. I tried them last night but mine were very flat.. I think I had not used enough yeast though. I'll keep trying.. also do you think the size of the container used would affect the rise? Mine was flat but wider than yours. Thanks!
Rebecca Eisenberg says
Yes the container makes a difference! It provides support as the dough rises — a container with a smaller footprint will support the dough upward while a larger and wider container will allow the dough to expand outward and become flatter as it rises. I would try a smaller container!
Amy says
This bread makes the best sandwiches. The folds make it nice and airy. The crust holds everything together. It has just enough salt and sourness to add flavor to a sandwich. It ups the game with even the simplest ingredients inside.
Joanna says
Really great recipe! I’ve made bread before, but this recipe is easy enough to follow for a first-time bread maker. TBH I’ve struggled making ciabatta before, but this recipe turned out great. I did split the flour half bread flour/half all purpose. Highly recommend!
Felipe says
Used dry active yeast instead, respecting the quantity described in the text.
I am in the second fold, and can still see a lot of yeast granules in the dough. Hope it will dissolve. I would recommend dissolving it before, and not add active dry yeast in the flour directly.
Don’t know if it will rise well 🙁
Rebecca Eisenberg says
The yeast will dissolve in the dough, have faith! I’ve made all types of bread with both types of yeast. It is a bit weird you’re still seeing the granules, but they should dissolve as the dough rests and you move through the folds! Good luck.
Lee says
should we bloom the yeast then (if using active dry yeast) rather than adding it directly?
Rebecca Eisenberg says
Good question! I wrote in the section about how to substitute in active dry yeast: "Instead of adding the active dry yeast to the dry ingredients, sprinkle it over the water and give it a quick stir before adding the oil and mixing the dough."
That said, you can just add it directly to the dry ingredients and follow the recipe as written, with active dry yeast sometimes it just takes the dough a bit longer to rise because that little shell around the yeast granules needs to dissolve before it can start working.
Both approaches will work!
Molly says
Amazing !!!! Super easy to follow and I love the explanations so you don’t have to go looking for what a coil fold is before you can even start. Such a great recipe !!
Linda says
I’m new to bread making and I love this recipe. Made 8 rolls and friends thought I bought them at a bakery. This will be my 2nd time making it and I expect nothing less than spectacular results.
Hannah says
I actually didn’t know I was a ciabatta fan before trying this recipe. Turns out I’d just never had it fresh! This recipe is now one of my favorites to make. I love how the dough sets up between folds and how satisfying the final soft, bubbly dough is.
The batch size is perfect for a few days worth of sandwiches for two, or for a family meal. I could literally eat this bread every day and not tire of it. It earns high praise from my nephew who says, “it tastes just like smushy pillows!”
Maggie says
I've been making this recipe almost every weekend since the recipe was posted; sometimes two batches to give some away. I made it today from memory with the active dry yeast and sourdough modifications. I love that it's so simple that I can memorize the recipe, and it's delicious!
MARY D says
I've made this as 8 rolls a few times now and they're always a hit. We use them for sandwiches, garlic bread, toasted in the morning with pb and honey. So yummy, thank you for the recipe!
Kim F. says
I normally do not leave reviews but I had to let you know how great this recipe worked. The coiling fold was a little challenging but even though my technique was not great it still turned out wonderful. I baked mine about 16 minutes and still ended up with a nice crunchy crusts and tender light interior. Thank you for sharing the recipe and the blog post was very helpful. I will be making this frequently.
Ellen Garrison says
Do you think this could be made into a whole wheat recipe by replacing half of the all purpose flour with whole wheat flour? Would it still rise correctly?
Rebecca Eisenberg says
I haven't tried this as whole wheat baking can be a very different baking science. Replacing half the flour would definitely be way too much — try replacing 20% of the flour to start. Whole wheat flour still has the bran in it which cuts through the gluten network you're trying to build through all those coil folds — the dough will be weaker as a result. You may need to add an extra one or two set of folds with 30 minute rests in between to build in more strength. Like I said, I haven't tried this, I can't vouch for how it will work, but if you try it please let me know!
mb says
these are insanely delicious. the first ciabatta recipe to work for me. it’s taking everything in me not to eat every single bite right now.
Heather says
Awesome recipe. I did 8 small loaves. They just came out of the oven and I may have eaten two. Cool first? Ha. Pillows of yeasty goodness. I love slow rising recipes, but sometimes you just want bread when you want it!