Traditional small Italian Ciabatta 


Group Weight / Volume
Ciabatta Mix 10 MZ 1.000 gr
Strong wheat flour 10.000 gr
Yeast 200 gr
Water ±7.800 gr


    Mix all the ingredients together using initially 6 liters of water until firm dough forms.  Then gradually add the remaining water and continue kneading until an elastic dough forms at a temperature of 25-26°C.

    Cut the dough into pieces of 1,800-3,000 grams (for 30 ciabattas of 60 and 100 grams of dough respectively).  

    Round and rest for 10-15 minutes, covered with a plastic sheeting.

    Slice each piece of dough into 30 equal parts in the "press", without rounding them by machine or "by hand".

    Place the pieces of dough in sheet metal sheets or crates and leave them in cold stoves with moisture for about 75 minutes.

    Flour each piece of dough well on both sides and stretch them lightly lengthwise, place them back on the sheet metal sheets or crates. 

    Proof for 20-30 minutes (±35°C, with a little moisture).

    Sprinkle the top side with flour.

    Bake at 230°C with a lot of steam, for about 20-30 minutes, with the damper constantly turned off.

More information

Rye flour is recommended for a perfect result. Whichever flour you choose will determine the amount of water you will eventually need and the color of the crumb.

Traditional small Italian Ciabatta