Recipe by
Total Time:
12 - 13 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Bread Recipe
Cuisine: Indian Recipe
Technique: Roast Recipe
Difficulty: Medium

Take a look at more Bread Recipes. You may also want to try British Cheese and Onion Bread, Fiesta Cheese Bread, Gakhar (Baked Parathas), Cheese and Spinach Quesadillas

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  • For the Biga: 175 g - white bread flour
  • 200 ml - warm water
  • 1/2 tsp - dried yeast
  • For the ciabatta dough: 325 g - white bread flour plus extra for dusting
  • 200 ml - warm water
  • 2 tbsp - olive oil
  • 2 tbsp - milk
  • 1 tsp - salt
  • 1/2 tsp - sugar
  • 1/4 tsp - dried yeast

How to Make Ciabatta

  • Prepare the Biga for the dough on the previous day you want to make the bread.
  • Mix together all the biga ingredients in a clean, large bowl to make it into a dough.
  • Cover the bowl with a cling film and leave it to swell for 12 hours.
  • The dough after swelling will start to collapse.
  • Now add the ciabatta dough ingredients to the Biga and knead it together to make it into a dough.
  • Knead the dough using an electric mixer or spatula as it's quite sticky to handle with.
  • Transfer the dough to a large clean bowl, cover with a cling film and allow it to rise for an hour.
  • The dough should triple in size.
  • Do not knock the air out.
  • Transfer the dough into the prepared baking sheet in two portions.
  • Stretch and pull apart to form a rectangle, sprinkle with more flour on top.
  • Leave the tray uncovered for 20 to 25 minutes.
  • Meanwhile preheat the oven to 220 degree Celsius.
  • Bake the breads in the preheated oven for 25 to 30 minutes or until it sounds hollow.
  • Transfer the bread to a wire rack to cool.
  • Serve this bread with soup or salad.
  • Recipe Courtesy: Taste of Pearl City