The Best Homemade Ciabatta Bread – Crispy Crust, Airy Crumb! 🥖✨

Indulge in authentic Italian ciabatta with a golden, crackly crust and a light, hole-filled interior—all made at home with a simple no-knead method and overnight fermentation.

✨ Why You’ll Love This Recipe

✅ No kneading, no mixer – Just gentle folds for an open crumb
✅ Bakery-quality crust – Steam baking ensures a crispy exterior
✅ Deep, tangy flavor – Slow fermentation enhances taste
✅ Easy shaping – No complicated techniques required

📝 Ingredients (Makes 2 Loaves)

Poolish (Pre-Ferment)

• ½ cup (60g) bread flour

• ½ cup (120ml) room-temperature water

• ⅛ tsp instant yeast

Final Dough

• 2 cups (240g) bread flour

• ¾ cup (180ml) lukewarm water

• 1½ tsp salt

• ¼ tsp instant yeast

• All of the poolish (from above)

Instructions:

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