Recipe · Ciabatta · Slow-Fermented
75% Hydration Slow-Fermented Ciabatta
The Italian answer to the baguette: rougher, wetter, more dramatic. A long fermentation in the biga gives flavor, the high hydration produces the open crumb, and the rustic shape comes from the dough itself, not the baker.
Total time
36 hours (over ~3 days)
Active
90 minutes
Hydration
75%
Difficulty
⌬⌬⌬
At 75%, you get real artisan crumb without fighting the dough. It's wet enough for visible holes in the cut loaf, dry enough that you can shape it on a lightly floured counter without the dough sticking to everything.
A 24 to 48 hour ferment is the professional approach scaled to a home kitchen. The dough rests in the refrigerator for most of its life, gluten develops without effort, and the bake produces a crust and crumb that read as serious bread.
Ingredients
900g total dough. Yields 2 ciabattas, ~400g each baked.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 494 g | 100% |
| Water | 371 g | 75% |
| Salt | 9.9 g | 2% |
| Instant yeast | 0.7 g | 0.15% |
| Olive oil | 25 g | 5% |
Schedule
- Day 1, eveningMix flour and water. Autolyse 1 hour.
- Day 1, eveningAdd yeast and salt. Mix gently.
- Day 1, eveningThree folds, 30 minutes apart.
- Day 1, nightRefrigerate the bulk dough overnight.
- Day 2, morningPull from refrigerator. Bench rest 1 hour.
- Day 2, middayPre-shape, rest 30 minutes. Divide the dough into 2 equal portions. Pre-shape each, rest 20 minutes, then shape gently into rectangles on a heavily floured surface.
- Day 2, afternoonCover and refrigerate the shaped dough overnight.
- Day 3, morningPull from the refrigerator. Preheat the oven and a baking stone to bake temperature. Place a steam tray on the lower rack.
- Day 3, morningSkip scoring (ciabatta bakes without cuts). Slide onto the preheated stone. Bake at 475°F with steam (a tray of boiling water on the lower rack) for 22 minutes until deep golden.
Method tips for this style
Don't try to shape ciabatta with your hands. Turn the bulk-fermented dough onto a heavily floured counter, divide with a bench scraper, and lift each portion gently onto the peel. The shape is whatever the dough wants to be.
What to expect
A focaccia with a soft dimpled interior and crisp oiled bottom; or a ciabatta with visible holes and a light chewy crumb. The standard expression of the style.
Advertisement
More Recipes
75% Hydration Same-Day Ciabatta
Italian style · Advanced
75% hydration
75% Hydration Slow-Fermented Sourdough
European style · Advanced
75% hydration
65% Hydration Slow-Fermented Ciabatta
Italian style · Advanced
65% hydration
Related Guides
Ciabatta: The Dough That Shouldn't Work, But Does
Ciabatta dough is wetter than seems reasonable. A biga, a slow fermentation, and a specific set of folds turn it into an open, airy loaf.
Mar 10, 2026
Baker's Percentages Explained For Home Bakers
The universal language of bread bakers, in plain English. Learn how flour always equals 100% and why that makes every recipe scale instantly.
Feb 8, 2026