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Adjust Servings:
Wheat Flour – 1 lb (450 g)
Water – 13 ½ fl oz (400 ml)
Dry Yeast – ⅔ tsp
Salt – 1 tsp

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Bread With Holes: How to Bake Ciabatta

Bread With Holes: How to Bake Ciabatta

  • Low-Calorie
  • 50 min
  • Serves 8
  • Medium




Have you ever tried “slipper” bread? Of course, you have! You just didn’t know that was its name. Indeed, for everyone else, except Italians, the word “ciabatta” doesn’t mean anything like that. The translation quite accurately describes a dense, sometimes flat, and incredibly airy dough. By the way, this bread with holes is very popular among fitness trainers.

Ciabatta contains surprisingly few calories and amazingly many holes, which means that it also contains fewer carbohydrates than any other. It is all due to long-term fermentation: the dough proofs for a long time, and during this time, valuable acids have time to form.

You can and should cook this bread with holes at home, just like many other Italian dishes. It doesn’t require a bread machine or particular sourdough. Thus, we bring to your attention a recipe for ciabatta, according to which it will turn out magnificent, with a crispy golden crust.



Sift 14 oz (400 g) of flour into a large bowl with high sides in which you will knead the dough. Add salt and mix.


Pour yeast into warm water (that's right, ⅔ of yeast per 13 ½ fl oz (400 ml) of water). Next, slowly add the mixture to the flour, combine to get a batter.


Now, the key thing: cover the dish with a cloth and let the dough ferment at room temperature for at least 12 hours (maximum 20). It is due to this that the dough turns out precisely the way it should be in ciabatta.


Pour the remaining flour onto a countertop, carefully lay the dough on the surface. Knead a little and cover. Let sit for another 2-3 hours.


Preheat the oven to 480 °F with the baking dish in which you are planning to bake the bread inside. Place the dough in the hot mold bottom-side up (side sprinkled with flour) and pop it in the oven. Place a baking sheet with hot water at the bottom of the oven.


Steam-cook bread for 20 minutes. Finally, remove the baking sheet and bake for another 15 minutes.

Homemade bread is worth the wait. Firstly, because you know it's composition. Secondly, it offers a unique opportunity to try it fresh. Thirdly, it simply tastes better homemade. Serve ciabatta with soups and stews, enjoy it on its own, or use it as the basis for another Italian national dish — bruschetta. Also, this recipe is suitable for those who love white bread but are haunted by thoughts of the hourglass waist.


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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