Revised 18 October 2026; first published 2025-03-05. Original byline, URL, and source capture retained.
Ciabatta rewards control of a process, not a secret technique. Five decisions have particular influence: how the formula hydrates the flour, how fermentation develops, how strength is built, how gas is preserved, and how the oven sets the loaf.
1. Match water to flour
Hydration is water weight divided by flour weight. John Deacon’s published formula uses 700 g water to 1,000 g flour: 70%. That is a precise description of the formula, not a guarantee of how a dough will feel. Flour properties affect absorption and dough behaviour, so record the flour alongside the result.
2. Read the preferment
The published recipe begins with a yeast poolish, mixed from flour, water, and instant yeast and left for 12–18 hours. That range is the source schedule; temperature changes the rate of development. Observe volume, bubbles, aroma, and structure. The poolish is a baker’s-yeast preferment, not a sourdough starter.
3. Develop strength in stages
The source method calls for three folds at roughly 45-minute intervals during bulk fermentation. Folds help organize the dough while it rests between handling. Their purpose is structural; they do not independently create an open crumb or guarantee a particular hole pattern.
4. Preserve what fermentation has made
Division and shaping determine how much of the dough’s structure survives to the oven. Use a well-floured surface and a deliberate, light touch. The published method divides the dough into two pieces and gives them a short rest before shaping; avoid treating aggressive handling as a substitute for strength developed earlier.
5. Bake for the loaf and the oven
The source gives 250–300°C and 25–35 minutes. These are broad equipment-dependent ranges, not universal settings. Oven calibration, heat recovery, airflow, and steam differ. Record the settings alongside expansion, crust colour, and the baked loaf’s set so the next bake has evidence to build on.
The full published ciabatta formula and method retains the original quantities and timings. For a deeper account of flour and process, see the ciabatta craft guide.