Friday, September 11, 2015

Ciabatta | How to bake Ciabatta bread from scratch | Stepwise pictures

Hi Supermoms,

'Ciabatta' or the Italian Bread that literally means ' Slipper Bread' has been in my bucket list for long. I always like baking with Whole Wheat Flour and Ciabatta being a whole wheat bread was an obvious choice.

I know the limitations of baking at home and that too in India, where limited materials are available for baking at reasonable prices. Yet, did not want to postpone this further and wanted to give it a try !

I have tried to simplify the steps so that you can fearlessly try this bake. I used the unpolished, unbleached and husked Wheat Variety to make the 'Ciabatta'. 

Just the way, the French use the Baguette to make the Bruschetta, the Italians use the Rustic Ciabatta to make the Crostini. Ciabatta is flatter and has a harder crust. There are plenty of recipes for ciabatta. There are various ways of shaping them too. 

This is my take on the 'Ciabatta'. 

Ciabatta Bread :

Preparation Time : 20 hours ( for the sour dough)
Baking Time : 30  to 35 minutes
Makes : 2 Medium size Ciabatta
1 Cup = 250 ml

Ingredients :


1/4 Cup Whole wheat Flour
1 teaspoon instant dry yeast 
1/2 Cup Water

For the remaining dough:

2 Cup Whole Wheat Flour ( adjust if too sticky)
1 teaspoon Flax seeds
1 teaspoon Sesame Seeds
1 teaspoon Sunflower seeds
Water ( adjust)
Vinegar -1/4 teaspoon
Salt to taste 
Olive Oil -2 tablespoons

Method :

1. In a bowl, add the starter dry ingredients. Add warm water. Mix and let it rest for 5 to 6 hours.  Close the bowl with a cling film in room temperature. It will look like this after 6 hours...all bubbly and foamy. 


2. Add the remaining dough , seeds ,salt and make a dough. No need to knead. Just mix well with a fork or hand and add water if required. Grease your hands with olive oil and just bring the dough together. Grease a bowl and let the dough rest for a good 10 to 12 hours . 


3. The dough would have doubly risen.


4. This was how sticky mine was !!!


5. Grease a parchment/ Butterpaper on an oven friendly tray and sprinkle some cornmeal/ flour or semolina.


6. Grease the ladle with olive oil , pour the dough from the bowl and flatten/ shape it using the ladle ( I made it too flat. You can shape it little longer and thicker ).


7. Grease a cling film with olive oil and gently cover the dough. Let it rise for 1 1/2 to 2 hours.


8. This is how it looked !!! All risen !! Remove the cling film.


9. Bake the Ciabatta in a preheated oven at 180 degrees C for 30 to 35 minutes.  Let it cool completely before you slice it !!!! What a beauty !!!

I sliced them and made  Tomato Cheese Crostini for our breakfast and the not so little one's tiffin box.

The Tomato Cheese Crostini

Chef Tips :

1. You can make this recipe with Bread Flour or 50:50 wheat and APF. It will definetly be easier to handle. In such case adjust the water quantity.

2. Dough Rise is crucial. Let the dough rise to get best results. 

3. Let the bread completely cool before you slice it.

4. The bread has a hard crust. But do not reduce the baking time as the bread needs to cook fully inside. 

5. Once the bread is completely cool, slice and store in a clean zip lock cover.  Use within two days.

Happy Baking !

With love,



  1. One of my favorite and this looks so perfect dear!

  2. Loved the recipe and the simplistic way you told about it, with pictures. Will try! keep up the good work.


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