Uno, Due, Tre, Quattro, Ciabatta!




Introduction: Uno, Due, Tre, Quattro, Ciabatta!

About: Justin Tyler Tate is an artist, designer, animator, teacher, jeweler and maker/hacker who produces with thoughts of culture, science and interactivity.

Ciabatta is about as simple as bread gets...and also about as delicious. So why don't you make some ciabatta, dummy!

It'll only take a a few steps/few hours and most of that time the dough is doing all the work, so you can just relax.

Step 1: Ingredients

  • 500g bread flour
  • about 2 cups of warm water
  • 2 tsp. yeast
  • 1 tbsp. salt

Put your ingredients in a bowl which is AT LEAST 3x the volume of your ingredients.

Now use a something to vigorously stir, or whip, the batter together. do this for 5-10 minutes until your mixture is a goopy batter, almost like what you would use for pancakes but much thicker. I like using the handle-end of a wooden spoon to mix my ciabatta batter because it's easy to move the batter around and also because it's easy to clean.
If you want, after mixing the batter, you can move the batter to an oiled bowl but the batter will still end up sticking after a couple of hours in the bowl so I don't bother

Now wait for the batter to TRIPLE in size; this should take between 1.5 and 2.5 hours, give or take. When it's tripled it'll look like the pictures.

Step 2: Scrape, Divide, Rest.

Now you have to pour the batter out on a well floured surface. If you have to scrape the bowl to get all the batter out then do it. 

Divide the batter into 3 or 4 pieces and dust them with some more flour.

Allow these pieces to proof for another 45 minutes. While the batter is just sitting there, why don't you start to pre-heat your oven to 500F/260C.

Step 3: Almost There...

You're almost done at this point:

Take as many of your pieces as you can spaciously fit on a, greased, baking tray. As you're placing the future loaf onto the tray, flip it; most of the bubbles will have risen to the top of the loaf during the proofing process so if you flip your loaf onto the tray the distribution of air pockets will be more even.

Bake at 500F/260C for 15-20 minutes.

Step 4: Finito!

Providing you followed the steps, something like closely, you should be able to pull your delicious and golden loaves out the oven. 

Give it a couple of minutes to rest and cool because that bread is HOT.

If you still have more pieces to bake then repeat step 4, otherwise you should enjoy your crispy-on-the-outside and soft/chewy-on-the-inside loaf of ciabatta.

Easy, no?

1 Person Made This Project!


  • Crafts For Kids Challenge

    Crafts For Kids Challenge
  • Organization Challenge

    Organization Challenge
  • Clocks Contest

    Clocks Contest



7 years ago on Introduction

I made it again today. Will be having it with lunch and supper tomorrow probably.


9 years ago on Introduction

2 cups of warm water...
US cups? that was a bit much i think it was all runny and almost liquid... Bubled like hell, but didnt rise because it was too liquid...
What kind of cups did you use?
How about you give us an amount in milliliters? :)


9 years ago on Step 4

Yeast farts, heh he heh. Classic.
I used to be grossed out by the idea of yeast but it is an awesome creature! Now I got a bunch of homemade cheese aging in the fridge, Mead fermenting in the crawl space. and pizza about in the oven.
These ciabattas look super easy and delicious. Nice instructable
Cheers, no?

Justin Tyler Tate
Justin Tyler Tate

Reply 9 years ago on Introduction

Yeast is so amazing! but it is a little creepy that it pisses alcohol and makes bread rise with it's farts. I made some cheese the other day, but just a cream cheese, out of some sour milk. Thank you! Cheers, yes.


Reply 9 years ago on Introduction

Can't wait to try this recipe! Are going to share how to make the cream cheese soon? ;)

Justin Tyler Tate
Justin Tyler Tate

Reply 9 years ago on Introduction

I wasn't going to since it's so easy and I figured it was already an 'ible. For cream cheese just boil some milk that has gone sour until the chunks separate from the clear liquid, strain the mixture in a clean cloth, add some salt or herbs/spices, and compress. When you've squeezed most of the liquid out of the mixture then place the solid chunk of cheese into a container and then into the fridge. I'm not sure it's exactly cream cheese but it tasted like it to me.