The Best Ciabatta Bread

You know, as long as I have been doing this blog, I don’t ever recall post a bread recipe.  I can’t say why, as we certainly make our fair share of bread.  I guess I don’t think of it as a meal.

As engineers, we have tested and documented countless pizza doughs for our pizza’s.  We have settled on a Mugnaini dough that we are very pleased with.  Recently we discovered, quite by accident, this amazing ciabatta bread recipe.  If someone asked me ‘what is your favorite bread?’.  I would easily and without hesitation say ‘ciabatta’.  I love the soft airiness, the big holes, and the exterior crunch.

If you love ciabatta like I do… this recipe is for you.

I found the recipe here…

So you can read all the specific details there.  This dough is like soup… they refer to it as a pancake batter consistency, and I can’t argue that.  It’s a pretty basic bread recipe – flour, salt, yeast, water.  It differs in it’s way of building gluten by mixing in the stand mixer for an entire 20 minutes.  In this time the bread transforms from a soup to a sticky dough.


It results in an amazing, light, holey bread.  It’s awesome.  I can’t wait to try it again.  As a matter of fact… I’d like to try it as a pizza dough.  Hmmmm.

Note… if you do make this great bread, the recipe is in grams.  I weighed and measured all the ingredients I used and thought there was a mistake when my 15 grams of salt measured almost 2 Tablespoons of salt.  But I followed the weight measures exactly… and it came out great.  So just follow the recipe, and you will be pleased with your results.

Here were my weighed conversions:

  • 3-1/2 cups Italian ’00’ Caputo flour (or use bread flour)
  • 2 cups water
  • 2 tsp yeast
  • 1 T + 2 t. salt

smoked caprese_IR.jpg

1 thought on “The Best Ciabatta Bread

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