My husband who is fond of different forms of breads, occasionally gets Ciabatta (pronounced as cha-baata). As per Wiki, this is a relatively new bread from Italy which has gained popularity because of its crispy top and a chewy interior.

Owing to the interest shown in the store bought Ciabatta, I had to bake it at home. That is how we have C for Ciabatta for today.

Since this bread needs a starter called Biga, the process of making the bread has to start a day prior. I found that aspect a little tedious but I learnt during the process that baking bread is all about patience, patience and more patience.

I also learnt that the breads need to cool down a bit before they are sliced. In my over enthusiasm I sliced the bread too early and improperly and now the typical porous texture of the bread is not visible in the pictures. I am sure I am going to bake this bread more often (of course after this marathon!) and I shall update the pictures (fingers crossed).

The previous posts in this series are here for reference..

A for An Pan - A Sweet Bread From Japan
B for Broa - A Rustic Bread From Portugal


Recipe Source here
Ingredients - 

For the Sponge or Biga - 
Bread flour 1 cup
Water 1/3 cup
Active Dry Yeast 1/8 tsp
Warm Water 2 Tbsp
For the Bread - 
Bread Flour 2 cups + more for dusting
Warm Water 2/3 cup
Salt 1 1/2 tsp
Olive Oil 1-2 Tbsp
Warm Milk 2 Tbsp
Active Dry Yeast 1/2 tsp


Method Of Preparation -
To make the Sponge - 
In a small mixing bowl,  stir together the yeast and the warm water and let stand 5 minutes, or until frothy. 

In a bowl stir together yeast mixture, warm water, and bread flour. 

Knead to make a soft dough. Cover with cling wrap and Let sponge stay at cool room temperature for at least 12 hours and up to 1 day. (I left it for 18 hours)

To Make the Bread -
In a small bowl stir together yeast and milk and let stand 5 minutes, or until frothy. 

In the bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, flour and salt. 

Mix until smooth and elastic, about 8 minutes. Remove the dough into an oiled bowl and cover with plastic wrap.

Let the dough rise in a warm place for about 2 hours or so. After the dough is sticky and full of bubbles, punch the dough and divide into two equal portions.

Make irregular oval shapes with each of the portions and place them on a parchment paper.

Dust the tops of the loaves with flour and make dimples with your fingers.

Cover with a clean moist towel and let it rise for another 2 hours.

Preheat the oven to 450 °F.

Place the loaves in the oven and bake for about 22 minutes until they are golden brown.

Remove from the oven and let them cool on a wire rack.

Slice and enjoy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

Preparation Time 20 min + Resting Time 22 hours + Baking Time 22 minutes
Makes 2 loaves
Posted by Harini R on Tuesday, April 4, 2017


  1. Srivalli Says:
  2. Yes, I agree bread baking is supposed to be therapeutic and one needs to have patience. So I decided long back that this is not for me..hehehe...however, this ciabatta has been on my todo list ever since I first baked my own bread. Hope to see you update the posts sometime soon.

  3. Sowmya :) Says:
  4. So true that breads require such a lot of patience! Ciabitta is a bread I absolutely adore and yours have turned out so good. Looks chewy and delicious!

  5. I love a good Ciabatta and it is such a versatile loaf of bread. Works great for sandwich as well as to just dunk in a bowl of soup. I love baking breads and would jump on it any day. Love your loaves!

  6. Namratha Says:
  7. This is my choice of sandwich bread. The texture looks great and perfect on yours!

  8. Priya Suresh Says:
  9. Just love Ciabatta and this bread works awesome for making sandwich, enjoyed baking this bread at home long back and am tempted to make again some. Simply loved your bread crumb Harini. Just prefect they are.

  10. i am getting to learn so many varieties of bread!! This bread will be a great choice for breakfast!!

  11. even we love ciabatta and often pick it for our mornign cuppa, although we have a bit of struggle to get ours as it is not found every where...although the bread is not porous enough i loved the crust you have got which is more difficult to achieve..will definitely try

  12. veena Says:
  13. Yes Harini, Bread baking does teach you to be patient. And this bread looks awesome. Love the crumb . I haven't baked these as yet. Should ty them soon.

  14. Pavani Says:
  15. Wow, such airy and yummy looking ciabatta. Perfectly baked.

  16. Seriously , I wish I had the patience..and after seeing all those breads i wish I had done at least 13 posts on bread...well perhaps next time. I will have so many book marks, and Cibata is pending since ever so long.Truly beautifully baked.

  17. Srividhya Says:
  18. This is was on my picks for Italy, but went with focaccia.. Love that crust and the texture. Awesome bake.

  19. Unknown Says:
  20. Nice texture of the bread. It has puffed up very well. Loved the crust aslo..

  21. Love the texture and crust of this bread. I am going to bookmark all of your bread and buns.

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