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Ciabatta

100 bread flour : 80 water : 3 olive oil : 2 salt : 0.5 yeast
by weight
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bread flour 100%
water very wet dough 80%
olive oil 3%
salt 2%
yeast long ferment preferred 0.5%

Tips

  • Don't be afraid of the wet, sticky dough
  • Use stretch and fold technique, not kneading
  • Handle gently to preserve air bubbles
  • Flour generously when shaping

Sources