Step 4: Shape the Loaves
Gently transfer the dough to a well-floured surface. Do not punch it down—try to preserve the air bubbles.
Lightly flour the top, then cut the dough into two equal pieces. Shape each into a rough rectangle.
Carefully transfer the loaves to a parchment-lined baking sheet and let them rest for 30–45 minutes.
Step 5: Bake
Preheat the oven to 450°F (230°C).
Bake for 20–25 minutes, or until the loaves are golden brown with a crisp crust.
Cool on a wire rack before slicing.
Expert Tips for the Best Ciabatta
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Use a kitchen scale: Weight measurements are more accurate, especially for wet doughs.
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Don’t add extra flour: The dough should be sticky. Wet your hands instead of flouring them.
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Handle gently: Rough handling can deflate the air bubbles.
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Create steam: Place a pan of hot water in the oven or spray the oven walls during baking for a crispier crust.
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