Homemade Ciabatta Bread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rustic Italian-style bread with a flour-streaked crust and chewy interior pockmarked with air bubbles, made from just four ingredients. A two-day project for homemade ciabatta rolls or flat loaves.
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Nutrition & ingredients
Ingredients
serves 8- 1 cup (130g) bread flour (I use this), spooned & leveled
- 1/8 teaspoon active-dry or instant yeast
- 1/2 cup (120g/ml) room-temperature water (about 70°F (21°C))
- 1 teaspoon (3g) active-dry or instant yeast
- 1 cup (240g/ml) warm water (about 100–110°F (38°–43°C))
- 2 and 1/2 cups (325g) bread flour (spooned & leveled), plus more as needed
- 1 and 1/2 teaspoons (8g) table salt
- olive oil, as needed for coating hands and spatula
At a glance
PER SERVING · TIME 850M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 13h
- Cook
- 25m
- Sodium
- 391mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 76mg
- Calcium
- 15mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 780M
- SODIUM
- 391MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.