This recipe is one of my favorite one-day, easy ciabatta recipes. It gives you fresh bread that is fluffy on the inside, but crisp and golden on the outside. And it doesn’t use any tricks or uncommon ingredients. It relies on all-purpose flour, and only a day’s worth of your time. No biga, no poolish, only some rest time and some shaping!
This is the kind of ciabatta bread recipe I go to when I want to start baking in the morning and have fresh bread by dinner. It’s a great weekend recipe, and a really fun project to try if you are just starting out with bread. Oh, and it’s so rewarding to have 6 small loaves to snack on the rest of the week, they are so versatile and you don’t feel like you have to use everything in one go!
Table of contents
Ingredients you will need for these ciabatta rolls
I prefer you measure by weight here, just for accuracy of ingredients and consistency with the results!
- 340 mL lukewarm water, apx. 1 & 1/3 cups
- 500 grams all-purpose flour, apx. 3 & 1/2 cups
- 16 grams sea salt or table salt, 1 tbsp
- 5 grams active dry yeast, 1 tsp
How to make the ciabatta dough
The method is relatively simple, and we don’t even use the stand mixer on too high of a speed!
So in a stand mixer, add in the water. Make sure to add the water first! In another bowl, whisk together the flour, salt and yeast. Add this on top of the water.
Use the dough hook attachment for your stand mixer and mix on low speed for 10 minutes. Bring it up to medium speed for the last minute.
You want the dough to be thick and elastic, you should be able to pull a big clump of it up without it tearing. That’s when it’s ready to proof. Add the dough to a large oiled bowl and cover loosely with a towel or lid. Let it rise for 1 &1/2 to 2 hours or until doubled in size.
How to shape the ciabatta dough
You want to shape each piece of dough into a tight ball. It’s really all about going by feel here. I like to pinch the bottom of the ball into a seam, and then rotate it with my hands on my work surface, letting the grip from the table tighten the seam.
The second proof
For the second proof, you want each dough ball to be on its own separate piece of parchment paper. This will make the baking process that much easier!
So cut strips of parchment paper into 6″ by 6″ pieces, place each dough ball on a piece of parchment paper.
Flour the tops and put them on a large baking sheet. Cover with plastic wrap and let them rise another 1 & 1/2 hours or until doubled in size again.
Baking these ciabatta loaves
When it comes to baking these loaves, you have two options – either a dutch oven method (my preferred method) or the baking sheet method.
So when the dough has 30 minutes left of proofing time, begin to preheat your oven to 450F.
If you are using a dutch oven, put this in the oven to allow it to preheat. If you are using a baking sheet, put one rack in the middle of the oven and one rack on top, put a large empty baking sheet on the top rack.
When it is time to bake, if you are using a dutch oven, remove it from the oven and bake your loaves two at a time in the covered dutch oven for 12 minutes.
If you are using a baking sheet, place the dough balls evenly on the sheet. The spritz the inside of the oven with water, avoiding the heating element, to create steam. Immediately add the loaves to the oven and bake for 12-15 minutes or until golden brown.
Looking for other easy bread recipes?
Here are a few of my absolute favorites:
And that’s it for this ciabatta recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
One-Day Ciabatta Rolls
Ingredients
- 340 mL lukewarm water apx. 1 & 1/3 cups
- 500 grams all-purpose flour apx. 3 & 1/2 cups
- 16 grams sea salt or table salt 1 tbsp
- 5 grams active dry yeast 1 tsp
Instructions
- In a stand mixer, add in the water. Make sure to add the water first!
- In another bowl, whisk together the flour, salt and yeast. Add this on top of the water.
- Use the dough hook attachment for your stand mixer and mix on low speed for 10 minutes. Bring it up to medium speed for the last minute.
- You want the dough to be thick and elastic, you should be able to pull a big clump of it up without it tearing. That's when it's ready to proof.
- Add the dough to a large oiled bowl and cover loosely with a towel or lid. Let it rise for 1 &1/2 to 2 hours or until doubled in size.
- When the dough has risen to twice the original size, dump it onto a lightly floured surface. Use a bench scraper to cut it into 6 even pieces.
- Use lightly floured hands to roll each dough piece into a tight ball.
- Cut strips of parchment paper into 6" by 6" pieces, place each dough ball on a piece of parchment paper.
- Flour the tops and put them on a large baking sheet. Cover with plastic wrap and let them rise another 1 & 1/2 hours or until doubled in size again.
- When the dough has 30 minutes left of proofing time, begin to preheat your oven to 450F.
- You now have two options, if you are using a dutch oven, put this in the oven to allow it to preheat. If you are using a baking sheet, put one rack in the middle of the oven and one rack on top, put a large empty baking sheet on the top rack.
- When it is time to bake, if you are using a dutch oven, remove it from the oven and bake your loaves two at a time in the covered dutch oven for 12 minutes.
- If you are using a baking sheet, place the dough balls evenly on the sheet. The spritz the inside of the oven with water, avoiding the heating element, to create steam. Immediately add the loaves to the oven and bake for 12-15 minutes or until golden brown.
- Serve warm!
delicious! I didn’t have a spray bottle so I put a ramekin with ice cubes on a rack on the bottom, turned out perfectly. Didn’t get great browning on the top but they were well cooked after 15 minutes.