Name: Bread Machine Ciabatta
Prep time: 15 min
Cook time: 30 min
Total time: 915 min
Ingredients: ⅔ cups water; 1½ cup all-purpose flour; ½ teaspoon yeast (instant); ⅚ cup water; 2 tablespoons milk; 2 tablespoons olive oil ( extra virgin); 2½ cup all-purpose flour (plus extra for dusting); 1 ½ teaspoon salt; ½ teaspoon sugar; ½ teaspoon yeast (instant)

An easy bread machine ciabatta recipe for crispy Italian homemade bread. A recipe that is actually very simple and quick to master. It doesn't fail, so try it yourself!

JUMP TO RECIPE

I bake a lot of my bread, and once you have mastered it, it actually rarely goes wrong. Except for those times, I forget an ingredient to add (Mom, it's a bit bland (oops no salt), Mom it's a little dry (oops forgot the oil), get the idea? But mostly it's up to me when something went wrong.

This recipe is adapted from the book the perfect loaf - Jenny Shapter

A loaf of homemade ciabatta on a towel with a knife, plates and mugs

Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!

📖 Recipe

A square picture of a ciabatta bread made with a bread baking machine.

Bread Machine Ciabatta

An easy bread machine ciabatta recipe for crispy Italian homemade bread. A recipe that is actually very simple and quick to master. It doesn't fail, so try it yourself!

5 of 3 votes

Printen Pin Recept

Prep Time: 15

Cook Time: 30

Rise time and waiting time: 14 30

Total Time: 15 15

Course: Bread Baking, Side Dish

Cuisine: Italian

Author: Andréa

Servings: 2 breads

Author: Andréa

Ingredients

Biga

⅔ cups water
1½ cup all-purpose flour
½ teaspoon yeast instant

Ciabatta dough

⅚ cup water
2 tablespoons milk
2 tablespoons olive oil extra virgin
2½ cup all-purpose flour plus extra for dusting
1 ½ teaspoon salt
½ teaspoon sugar
½ teaspoon yeast instant

Metric - US Customary

Ingredients you need per step are listed below the step in Italic

Instructions

Biga

Pour the water into the bowl of the bread machine, sprinkle flour on top, and then add the yeast.
⅔ cups water, 1½ cup all-purpose flour, ½ teaspoon yeast
Set the machine to the basic dough mode and mix for 5 minutes.
Turn off the machine and allow the biga to rest for 12 hours.
The biga is ready for use.

First rise

Add the water, milk, and olive oil to the biga.
⅚ cup water, 2 tablespoons milk, 2 tablespoons olive oil
Sprinkle flour on top of the liquid.
2½ cup all-purpose flour
In one corner you scoop the yeast. In the opposite corner, do the salt. In the middle put the sugar.
1 ½ teaspoon salt, ½ teaspoon sugar, ½ teaspoon yeast
Set the machine to the basic dough mode and knead the dough and let it rise for the 1st time.

Second rise

Dust two baking sheets with flour.
Divide the dough in half and spread it gently over the plates so that the dough remains as airy as possible. Make sure you have flour on your hands, gently stretch a rectangle of dough (about 1 inch - 2½ cm thick) on each baking plate.
Sprinkle the loaves with flour and leave in a warm place to rise for 30 minutes (do not cover).
Preheat the oven to 430 °F or 400 °F
Bake 25 to 30 minutes until the ciabatta is golden brown and sounds hollow when tapped on the bottom.
Allow cooling to room temperature.

Notes

1. Biga: By making a biga, a pre-dough, your yeast mixture is already started and the rising of the dough will start quickly.

2. Sugar: The sugar added to your yeast mixture is yeast “food”. They convert the sugar to oxygen, which makes your bread airy. Don’t discard the sugar.

3. Milk-free: Replace the milk with soy milk for lactose-free bread.

4. Storage

Room temperature: Store the loaves in a closed box for up to 2 days.
Freezer: Let the bread cool and freeze it for up to a month. Allow to thaw at room temperature.
Tip: Has your bread been lying around for a while, or has it been frozen? Baste with some water and bake for 10 minutes at 320 °F (160 °C) in a preheated oven. The bread becomes wonderfully crispy and fresh again.