Revised 18 October 2026; first published 2025-06-29. Original byline and URL retained.
Ciabatta is versatile at the table and demanding on the bench. Its open interior and broad shape suit many uses, but those qualities depend on a dough that must hold gas while remaining extensible enough to divide and shape.
Versatility depends on structure
The published formula uses 70% hydration and a yeast poolish. Water contributes to extensibility; flour absorption and strength determine how the dough responds. Fermentation develops gas and flavour, while mixing and folds organize the dough. The result is a process, not a single trick.
Technical demand is in the handling
A loose dough can spread if it lacks strength or is overhandled. Folding during bulk fermentation helps organize it; rest lets it relax; careful division and shaping preserve some of the gas already produced. The baker observes the dough and adjusts for flour, temperature, and proof rather than pursuing a fixed hole pattern.
A formula you can examine
The published ciabatta recipe records the poolish, ingredient weights, fold intervals, and bake ranges. Those details make the method available for practice and comparison. For a technical account of flour, fermentation, and handling, see the craft guide.