Bread Baking 105 Homemade Ciabatta Bread

⏱️ THIS RECIPE REQUIRES AN OVERNIGHT COLD FERMENT

- PLEASE PLAN ACCORDINGLY

There’s something magical about waking up to dough that’s already done half the work for you. This overnight ciabatta recipe is as close to effortless as artisan bread gets — a few gentle folds tonight, and tomorrow you’ll bake loaves with that signature open crumb and crisp, crackling crust.

I’ll show you exactly how to handle this soft, sticky dough so it rewards you with the airy texture and flavor Italian bakers are famous for. Perfect for sandwiches, soups, or tearing apart while it’s still warm with a drizzle of olive oil.

This is Bread Baking 105 — the step where we slow down, let time do the heavy lifting, and bring a little bit of the Italian bakery into our own kitchens.

For a printable copy of the recipe - CLICK HERE