{"id":1601903,"date":"2021-03-30T16:03:10","date_gmt":"2021-03-30T21:03:10","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1601903"},"modified":"2023-09-07T03:00:13","modified_gmt":"2023-09-07T08:00:13","slug":"how-to-make-ciabatta-bread","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/how-to-make-ciabatta-bread\/","title":{"rendered":"How to Make Ciabatta Bread"},"content":{"rendered":"For bakers who have mastered a basic homemade loaf<\/a>, the next challenge is to explore different styles of bread, from sourdough<\/a> to baguettes<\/a>. Most bread dough is a basic combination of flour, water, yeast and salt, and different preparations of these ingredients will result in different types of bread.\r\n\r\nThis loaf is no different\u2014and with a bit of patience and time, you can learn how to make ciabatta bread all on your own.\r\n

What Is Ciabatta Bread?<\/h2>\r\nCiabatta bread is an Italian bread<\/a> made of wheat flour, yeast and salt. It originated in the province of Rovigo, Veneto, Italy in 1982, in response to the popularity of French baguettes.\r\n\r\nCiabatta is a broad, flat loaf of bread, characterized by large holes within the crumb. The dough itself is much wetter than traditional French breads, but not as wet as a focaccia loaf<\/a>. Unlike focaccia, which is a flatbread, ciabatta is formed into loaves for proofing and baking. Your finished ciabatta should have a crisp crust and a chewy center.\r\n\r\nTo create authentic ciabatta, you'll start by making biga<\/em>, which is similar to a sourdough starter. Flour, water and yeast are combined many hours before the dough is made\u2014and then added to the dough to improve the flavor and texture of the finished bread.\r\n\r\nUse your finished bread to make delicious appetizers, such as this Florentine ciabatta<\/a>.\r\n

How to Make Homemade Ciabatta Bread from Scratch<\/h2>\r\n

Ingredients<\/h3>\r\nFor the biga:<\/strong>\r\n