How To Make a Beautiful Ciabatta (Bread Machine) +Video
Sneak Peek: Love classic ciabatta? This recipe gives you that perfect airy texture and rustic look—all with the help of a bread machine to handle the mixing and kneading! I’ll share my tips for shaping the sticky dough without the mess. Don’t miss it!
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Finding holes in my bread was never so satisfying. Whenever I take homemade ciabatta bread out of the oven, I can’t wait to slice it open. Lots of holes (with no huge tunnels) spell bread-making success in my book.
Why Using a Bread Machine for Ciabatta is a Game-Changer
- Wait! Did you say “out of the oven?” Yes. I always mix the dough in a bread maker, shape it by hand, and bake it in my conventional oven. It’s the only way to get the traditional shape and crispy crust we love.
- Slack and flimsy ciabatta dough gives new meaning to the word “sticky.” Call in your bread machine (paid link) for the rescue!
- The dough will initially stick to the sides of the bread machine pan, then gradually detach, though not completely. It will smooth out and become shiny as gluten forms. The dough will remain sticky but maintain some shape.
- Most bread recipes on this site can be made with a stand mixer instead of a bread machine. However, since this dough requires precise judgment during the kneading process, a task handled automatically by a bread machine, detailed instructions are not provided.
If you are confident in your bread-baking skills, this post is for you. However, if you are a newbie, you might try this recipe for Crusty French Bread. It’s much easier and the most popular bread recipe on this website.
Happy Bakers Speak Up
“I tried a few before, but this recipe always works.
Thank you.” —MARK
What is Ciabatta?
According to Wikipedia, the ciabatta was Italy’s answer to the French baguette. It is often an elongated loaf that bakes up relatively flat.
- The texture is soft and chewy but light and open.
- The crumb of a good ciabatta will be somewhat uneven and contain holes arranged irregularly throughout.
- The crust should be crisp and chewy but not thick or tough. This is one reason I don’t bake a ciabatta in a bread machine. A bread machine doesn’t make a nice thin and crunchy crust.
Recipe Inspiration
In one of the first episodes of the British Baking Show, Paul Hollywood picked Ciabatta as the “Baker’s Challenge.” When questioned about his choice, he told Mary Berry, “Because it is so hard.” That was a challenge I couldn’t resist.
The Secret To “Almost-No-Hands Shaping”
Paul Hollywood’s method of shaping the dough is genius. He proofs the dough in a well-greased rectangle-shaped plastic container.
After rising, dump the dough onto a well-floured work surface. Do it slowly and patiently. You can do all the manipulation from there with a well-floured bench knife.
The process is SO challenging to explain with words. See the pictures below or, better yet, the video.
***The secret to success with this process is “well-floured” and “well-greased.”
Is this bread worth the trouble?
I think so. The yeasty flavors are well-developed and flavorful, the texture is chewy, and the crust is crusty but tender. Executing this bread successfully is high on my list of satisfying kitchen experiences.
As of 11/17/20: I’ve revised the recipe and video to demonstrate an additional foldover technique during the rising process. It helps to obtain a holey texture every time.
Ingredients and Substitutions
- YEAST:
- Instant yeast recommended
- Swap active dry yeast for instant yeast
- WATER:
- Tap water
- FLOUR:
- Unbleached, all-purpose flour.
- Bread flour is a good substitute for a chewier texture
- Sometimes, I use both. I’m flexible that way.
- MILK:
- Any fat content will do
- SALT:
- Table salt or sea salt
📌Kitchen Tip📌 Semolina flour isn’t an ingredient but a non-stick aid. Sprinkle it on your mat when shaping the loaf, or swap it with flour or finely milled cornmeal.
Equipment You Will Need
- BREAD MACHINE:
- I use my bread machine just for kneading, so the baking function doesn’t matter. A stand mixer works too, but don’t try kneading Ciabatta by hand—it’s too sticky.
- DIGITAL SCALES:
- Precise flour measurement is key. Scooping with a cup risks adding too much, making your Ciabatta dense instead of light and airy.
- 3-QUART RECTANGULAR-SHAPED PLASTIC CONTAINER with LID:
- I got the one in the picture at the dollar store. It doesn’t need to be fancy. It’s the shape that counts.
- What if you can’t find one? You can make a square container work, but you’ll have to get your well-greased hands into the sticky dough.
- After dividing the dough with a bench scraper, stretch and shape each half into long, skinny loaves. Square loaves are fine, but they may not fit on one cookie sheet.
- SILICONE BAKING MAT:
- A nonstick silicone mat is key for my “almost-no-touch” technique. If you don’t have one, use parchment paper, though it may wrinkle under the bread.
- If you are shaping the loaves on a floured countertop or a large cutting board, move the loaves to a cookie sheet with a floured hand. That dough is sticky, man. You can find yourself in a mess before you know it.
- BENCH SCRAPER:
- To avoid touching the dough, spray the scraper with olive oil. If it sticks, add more oil or a sprinkle of flour.
- WATER SPRAY BOTTLE:
- For a crispy crust, spray the loaves before baking and once or twice in the first five minutes.
- Optional: Fill a pan with boiling water. Place it onto the bottom shelf of your oven before baking your Ciabatta.
- RIMLESS BAKING TRAY:
- Slip a rimless baking tray or cookie sheet under the silicone baking sheet with the shaped bread on top.
- If all your cookie sheets have rims, turn one over and use the backside.
- WIRE RACK:
- Transfer baked loaves to a cooling rack to prevent a soft, soggy bottom.
Four Secrets To Success with this Ciabatta Recipe
1. Use cool water and milk in this recipe, but never ice cold.
While warm liquids can speed up proofing, Paul Hollywood advises not to rush the process for better results. In addition, the friction of the bread machine paddle with the dough will increase the temperature sufficiently.
2. Let the dough rise at room temperature.
For the same reason as #1, avoid proofing in a warm, humid spot. A slower rise improves flavor and strengthens the dough, preventing a flat loaf.
📌Kitchen Tip📌 If your ciabatta flattens during the final rise, it may have overproofed. Fold it lengthwise to double the height, dimple with fingertips, let rest 5-10 minutes, then bake as usual.
3. Ciabatta must be started the day before you want to serve it.
This recipe uses a biga, a flour, water, and yeast mixture. Incubate for 12-24 hours before adding the rest of the ingredients, so plan ahead. If needed, refrigerate the biga after 12-24 hours and use within three days.
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4. Use a thermometer to check the doneness of your bread.
Aim for a temperature of 200-210°F (93-98°C). Some people check doneness by thumping the loaf, but I prefer a more precise method.
My favorite thermometer (paid link) is a little pricey, but I love its speed and accuracy. Or check out this popular and affordable thermometer (paid link).
How To Make Ciabatta Dough with a Bread Maker:
Heads up! LOTS of process pictures ahead.
I want you to be successful with this tricky bread. Let me know if you have questions as you go through the steps.
It should look bubbly like this when ready. (If plans change, scoop the biga out of the pan into a small bowl. Refrigerate it for up to three days so you can continue the process later.)
My 3-qt. container is a cheap plastic affair I picked up at the dollar store. When the machine finishes kneading, it will go quiet. Dump your dough into the greased container.
Do not let it finish the dough cycle in the machine.
How To Shape Bread Machine Ciabatta with the “Almost-No-Touch” Method
Preheat the oven to 450˚F (230˚C).
Allow the dough to rise for 30-40 minutes until the dough gets puffy. Spritz the loaves with water and place them into a hot oven. Spray one or two more times in the first 5 minutes to ensure a crispy crust.
FAQ About Bread Machine Ciabatta
Ciabatta is like a donut. Best eaten the same day it’s baked. What you don’t eat makes the best croutons the next day.
Yes. Double-wrap it with foil, plastic wrap, or plastic bags.
You can’t bake authentic ciabatta in a bread machine. It won’t achieve the proper shape, crust, or full flavor due to the machine’s pre-programmed timing.
The biga is essential to obtain the best flavor. You can store the biga for up to 3 days in the fridge if that helps.
Use ciabatta for sandwiches or any time you would serve a baguette. Many people pair it with pasta like this Baked Spaghetti Casserole or soup. It makes a great dipping bread for gumbo or this Hearty Ham Stew with Beef and Bacon.
Parting thoughts: Even though I consider Ciabatta an advanced bread-baking skill, the bread machine does the trickiest part for you. Mixing and kneading the dough with a bread machine instead of your hands makes this recipe doable!
If you enjoyed the challenge of making ciabatta with a bread machine, may I suggest you check my Classic Bread Machine Sourdough Bread with No Yeast, How To Make Hearty Rye Bread with Your Bread Machine, or this Crusty Round Bread Recipe for a Bread Machine. If you’re a beginner, start with 6 Bread Machine Secrets You Need To Know, and then try my most popular recipe for French Bread Made in a Bread Machine.
Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Bread Machine Ciabatta Recipe
Video
Ingredients
Biga-make the night before
- ⅛ teaspoon instant or bread machine yeast
- ½ cup (114 g) water, cool
- 1 cup (120 g) unbleached all-purpose flour
Ciabatta Dough
- ½ cup (114 g) water, cool
- ¼ cup (57 g) milk, cool
- 1½ teaspoon table or sea salt
- 2 cups (240 g) unbleached all-purpose flour (See notes about using bread flour.)
- ½ teaspoon instant or bread machine yeast
- flour or semolina for flouring the board and your hands
Instructions
Mixing the Biga
- Combine ⅛ teaspoon instant or bread machine yeast, ½ cup (114 g) water, cool, and 1 cup (120 g) unbleached all-purpose flour in the bread machine pan. (Use another container if you don’t want to tie up your bread machine that long.) Select the DOUGH cycle and turn it on for about 5 minutes to mix the ingredients. Use a small spatula to scrape excess flour from the corners into the wet flour mixture. Turn off or unplug the machine and let sit for 12-24 hours.
- If not using the biga within 24 hours, place the foamy mixture into the refrigerator. The flavor will only get better–up to 3-4 days. Allow the biga to come to room temperature before proceeding to the next step.
Mixing the Ciabatta dough
- In the order listed, add ½ cup (114 g) water, cool, ¼ cup (57 g) milk, cool, 1½ teaspoon table or sea salt, 2 cups (240 g) unbleached all-purpose flour and ½ teaspoon instant or bread machine yeast to the biga in your bread machine.
- Select the DOUGH cycle and push start. After 15-20 minutes, open the lid and check the dough. The dough should start to look shiny but will still be sticky. The dough will wind around the paddle(s). (See video.) If the dough is not sticking to the sides at all, add water 1 tablespoon at a time. If the dough looks more like a thick pancake batter, add extra flour 1 tablespoon at a time. If you have weighed your flour correctly, hopefully, no adjustments will be necessary.
- When kneading stops, remove the pan from the machine. Do not let the DOUGH cycle finish as you normally would.
- Lightly spray a 3-quart square or rectangular container with oil. Use a brush or your hand to coat the inside of the container.
- Use a greased spatula to remove the sticky dough from the bread machine pan into a well-greased plastic container. Oil all surfaces of the dough by flipping the dough over with the spatula.
- Cover and allow the dough to rise at room temperature. Don’t try to rush it. Let the dough rise until double. This make take an hour or longer if the room is cold.
- Using a greased spatula, slip it underneath the dough in the corners and lift each corner and each side up and to the middle. This is better seen on the video. Be careful not to squash any bubbles. Cover and let sit for 30 minutes.
- Repeat the previous step to lift the corners of the dough toward the middle. Again, let the dough rest for 30 minutes. This helps to ensure a holey texture
Shaping the Ciabatta Dough
- Use flour or semolina for flouring the board and your hands. Empty dough by turning the container upside down onto a board or work surface. (I use a silicone baking sheet since it’s easy to throw into the dishwasher). The dough should be in the same general square or rectangular shape of the container it proofed in. DO NOT PUNCH THE DOUGH DOWN like you would normal bread dough.
- Spray or coat a bench scraper (or large knife) with olive oil. Use it to divide the rectangle of dough in half longways.
- Catch the long inner edges of each loaf with the oiled bench scraper and pull it up over the top about halfway and toward the outer edge. This leaves more room between each loaf. (This is quite challenging in the beginning, so don’t expect perfection the first few times.)
- Now catch the outer edge of each loaf (the one that looks like it’s about to fall off the tray at this point) with the bench scraper. Again, pull it up over the loaf about halfway in the direction of the middle of the tray. (See the video.)
- Straighten and clean up the shape with a bench knife. Use your well-greased or floured fingers (as if you were playing the piano) to dimple the surface of the dough.
Second Rise and Baking
- If you are using a silicone mat, transfer or pull the mat with the shaped loaves onto a rimless baking sheet. (See video)
- If you are not using a silicone mat, use liberally-floured hands to carefully transfer the two cylinders of dough to a prepared cookie sheet. (To prepare the baking sheet, cover the sheet with parchment paper. Or grease and sprinkle with flour and/or semolina or cornmeal.)
- Cover the loaves so the dough won’t dry out and form a crust. You can also spray a large piece of plastic wrap with oil and cover the loaves with it.
- Preheat oven to 450˚F (230˚C).
- Let loaves rest for about 30-45 minutes or until they get puffy.
- Spritz loaves with water using a spray bottle. Bake at 450˚ F (230˚C) for 18-20 minutes. Spray loaves one or two more times during the first 5 minutes of baking. Do it quickly so your oven won’t lose too much heat.
- Loaves are done when the crust is golden brown and the internal temperature reaches 210˚F (98˚C).
- Allow loaves to cool on a cooling rack for at least an hour before slicing.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.