Authentic Ciabatta Bread Machine Recipe with Biga Starter
Sneak Peek: Love classic ciabatta? This recipe gives you that light and 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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Inspired by Paul Hollywood’s method of using a rectangular container for proofing, this recipe simplifies the traditionally challenging ciabatta by utilizing a bread machine for mixing and kneading.
Please note: This recipe uses a biga, a pre-fermented mixture of flour, water, and yeast that gives ciabatta its deep, yeasty flavor. Prepare it 12-24 hours in advance, so plan ahead.
Why Use a Bread Machine for Ciabatta?
Here’s why a bread machine (paid link) is a game-changer:
- Hands-free kneading minimizes the mess.
- Achieve just the right gluten development every time.
- Simplifies handling of sticky dough.
- Bake in a conventional oven to get the authentic shape, texture, and appearance.
Shared & Loved
“I tried a few before, but this recipe always works.
Thank you.” —MARK
Ingredients and Substitutions
- YEAST: Instant yeast recommended; Swap active dry yeast for instant yeast
- WATER: Cool tap water–to slow down fermentation for better flavor and texture
- FLOUR: Unbleached, all-purpose flour; bread flour is a good substitute for a chewier texture
- MILK: Any fat content will do–should be cool
- SALT: Table salt or sea salt
Step-by-Step: How To Make Ciabatta Dough with a Bread Maker:
➊ Mix the biga and let it rest 12–24 hours.
➋ Add ingredients to the bread machine and start the DOUGH cycle.
➌ Check the dough twice—once after 1 minute, then again at 15–18 minutes.
➍ Let it rise in a container (see tip#3 below)—don’t leave it in the machine.
When the DOUGH cycle ends, transfer the dough to a well-oiled 3-qt. rectangular container.
Use a greased spatula to turn the dough, coating all sides with oil.
Cover and let rise until doubled. A slow rise and gentle handling protect the dough’s structure and airy crumb.
➎ Fold the dough to build strength.
Gently lift each corner of the dough and fold it into the center.
Cover and let rest for 30 minutes.
Repeat the folding process one more time.
➏ Shape the loaves gently to preserve the airy texture.
Loosen the dough from the container with a spatula and carefully tip it onto a floured surface.
Use floured fingers or a bench scraper to stretch it into a rectangle.
Cut in half to form two equal loaves.
Transfer each piece to a silicone mat or parchment-lined tray.
Dust with flour and cover loosely. Let rise until puffy—about 30–45 minutes.
Preheat the oven to 450˚F (230˚C).
➐ Bake: Preheat your oven to 500°F.
Spritz the loaves with water and place the tray on the middle rack.
Immediately lower the temperature to 425°F.
Bake for 18–22 minutes until deep golden and the internal temperature reaches 200–210°F on a quick-read thermometer (paid link).
Tips That Make a Difference
1. Use semolina flour or finely milled cornmeal on your mat to prevent sticking when shaping the dough.
2. If your ciabatta flattens during the final rise, it may have overproofed. Fold it lengthwise to double the height, dimple with your fingertips, let rest 5–10 minutes, then bake as usual.
3. Use a 3-quart plastic rectangular container to hold the dough for the first rise–makes it easier to shape later. Check dollar stores or substitute a square container
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Authentic Ciabatta Bread Machine Recipe with Biga Starter
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
- Prepare 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.
- Mix the 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.
- Check the Dough: 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.
- First Rise: 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 (often seen at the dollar store) 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 may take an hour or longer if the room is cold.
- Folds after First Rise: 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 in 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: 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.Let loaves rest for about 30-45 minutes or until they get puffy.
- Bake: Preheat oven to 450˚F (230˚C). 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).
- Cooling: 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
FAQ About Bread Machine Ciabatta
- How long does ciabatta stay fresh?
- It’s best enjoyed within 1-2 days but can be frozen for up to 3 months.
- Can I skip the biga?
- The biga is essential for flavor and texture. Skipping it may result in flat, dense bread.
- Can I bake this in my bread machine?
- While you can, your bread won’t have the traditional ciabatta texture.
- What should I serve with ciabatta?
- 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.
Final Thoughts:
Even though ciabatta is considered an advanced bread, using a bread machine for kneading makes it approachable. With a little patience and practice, you can create an artisanal loaf that’s as rewarding to make as it is to eat.
If you enjoyed this recipe, check out my Classic Bread Machine Sourdough, Hearty Rye Bread, or Crusty Round Bread. For beginners, start with 6 Bread Machine Secrets.
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
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.