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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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.
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.
Recipe Inspiration
This recipe was inspired by an episode of the British Baking Show, where Paul Hollywood declared ciabatta one of the most challenging breads to master. His method of shaping dough—using a rectangular container for proofing—made all the difference for me and became the foundation of my technique.
Why Use a Bread Machine for Ciabatta?
Ever wondered how to create a classic ciabatta with that signature airy crumb and crisp crust—without wrestling with sticky dough? Using a bread machine simplifies the process, handling the hardest part: kneading this tricky dough to the correct consistency. Here’s why it’s a game-changer:
- Avoid messy hands and countertops while your bread machine does the kneading.
- Achieve just the right gluten development every time.
- Mix and knead in the bread machine (paid link), then shape and bake in the oven for an authentic ciabatta experience.
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.
***The secret to success with this process is “well-floured” and “well-greased.”
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
- Sometimes, I use both. I’m flexible that way.
- MILK:
- Any fat content will do–should be cool
- SALT:
- Table salt or sea salt
📌Kitchen Tip📌 Use semolina flour or finely milled cornmeal on your mat to prevent sticking when shaping the dough.
Helpful Equipment
- BREAD MACHINE:
- Handles the kneading for this sticky dough.
- DIGITAL SCALES:
- Precise measurements ensure light and airy results.
- RECTANGULAR PLASTIC CONTAINER 3-qt.:
- Essential for the shaping process.
- Check the dollar store.
- Sub square container
- BENCH SCRAPER:
- Keeps your hands clean while shaping.
- SILICONE BAKING MAT:
- Nonstick surface for shaping loaves.
- Dish-washer safe
- WATER-SPRAY-BOTTLE:
- Creates steam for a crisp crust
- Substitute a pan of boiling water in the bottom of your oven.
- QUICK-READ THERMOMETER (paid link):
- Ensures your bread is baked through (200-210°F).
- RIMLESS BAKING TRAY:
- If all your cookie sheets have rims, turn one over and use the backside
- WIRE COOLING RACK:
- Prevent soggy bottoms on cooling loaves.
Step-by-Step: How To Make Ciabatta Dough with a Bread Maker:
1. Mix the Biga: Combine flour, water, and a pinch of yeast. Cover and let it sit at room temperature for 12–24 hours.
2. Add Ingredients to Bread Machine: Put the biga, water, flour, salt, olive oil, and yeast into your bread machine pan in that order. Choose the DOUGH cycle and press start.
3. Check the Dough Twice: After the first minute, lift the lid to make sure the paddles are turning. Check again at 15–18 minutes. The dough should be sticky but clinging together in a loose, stretchy mass.
4. Let It Rise in a Container: (Don’t leave it in the machine as usual for the first rise.)
- Once the kneading ends, transfer the dough to a well-oiled 3-qt. rectangular container.
- Use a greased spatula and turn the dough to coat the sides with oil.
- Cover and let it rise until doubled. A slow rise and gentle shaping help to preserve the dough’s structure and airy crumb.
5. Fold the Dough:
- Gently fold the dough by lifting each corner and folding it into the middle.
- Let it rest for 30 minutes.
- Repeat this process once more.
6. Shape Loaves Gently:
- When the dough has nearly filled the 3-qt container, flour your hands and a silicone mat.
- Turn the container of dough upside down, letting it fall out gently onto the prepared surface.
- Carefully divide the dough in half with an oiled bench scraper and stretch it into two rough logs.
- Transfer the silicone mat holding the shaped dough to a rimless baking sheet.
- Sprinkle the logs lightly with flour and use your fingertips to dimple the dough.
7. Second Rise: Cover and let the shaped dough rise again until puffy.
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Preheat the oven to 450˚F (230˚C).
📌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.
8. Bake with Steam:
- Spritz with water and bake for 20-25 minutes, or until the internal temperature reaches 210°F on a quick-read thermometer (paid link).
- Spray one or two more times in the first 5 minutes to ensure a crispy crust.
- Alternately: Place a pan of boiling water in the bottom of your oven to help obtain a crispy crust.
Shared & Loved
“I tried a few before, but this recipe always works.
Thank you.” —MARK
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.
Parting 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.