Ciabatta (Italian for 'slipper') is defined by its high hydration, massively open irregular crumb, and thin crackling crust. 82% is typical; advanced bakers push to 85%. Unlike hearth boules, ciabatta is shaped by hand-stretching the fermented dough on a heavily floured counter and cutting into rectangles — no banneton, no slashing. Hamelman's biga-based ciabatta is the reference; his hydration target is 82% with 15% biga preferment and 2% salt. Requires a baking stone, high heat, and initial steam injection.
- Hydration
- 82%
- Salt
- 2.00%
- Levain
- 15–20%
- Bulk @ 76°F
- 3.00h
- Proof @ 76°F
- 1.50h
- Bake temp
- 475°F
- Bake time
- 22m
- Vessel
- baking stone
Flour mix
- bread flour — 90%
- whole wheat — 10%
Technique
Mix everything (no autolyse needed at this protein level). 3-4 sets of stretch-and-folds in 2.5h bulk at 76°F. Dump onto heavily floured counter, gently stretch into rectangle. Cut into 3-4 rectangles with bench scraper (no deflating). Short proof 60-90 min on linen couche. Bake on preheated stone with steam for first 10 min at 475°F; total 20-22 min until deep golden.
Calculator pre-set to Ciabatta's target (82%)
Adjust the slider for personal preference within the workable 78–85% range.
- Flour to add
- 450 g
- Water to add
- 360 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 920 g
- Effective hydration
- 82%
How the math works
Total water = flour × hydration %. Your levain contributes 50 g flour + 50 g water — both count toward the totals. You add only the remainder as fresh flour and water.
Salt % is computed on total flour weight, not final-dough flour.
Related references on this site
- 82% hydration reference page — crumb structure, technique notes, other recipes at this hydration
- Flour spec: bread flour — protein, ash, absorption — 90% of this recipe's mix
- Flour spec: whole wheat — protein, ash, absorption — 10% of this recipe's mix
- Hydration deep-dive for this recipe — workable range 78–85%
- Timing by kitchen temperature — bulk + proof times at 60-90°F using Modernist Bread multipliers
- Guide: baker's percentage explained — the math underlying every formula on this page
- All 25 recipes — grouped by category (lean, enriched, hearth, pan)
The gear that makes the math work
A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.
- Digital kitchen scale (0.1 g)View on Amazon →
- Dutch oven / combo cookerView on Amazon →
- Banneton proofing basketView on Amazon →
- Bread lame + bench scraperView on Amazon →
- High-protein bread flourView on Amazon →
- Danish dough whiskView on Amazon →
As an Amazon Associate, SourdoughHydration earns from qualifying purchases at no extra cost to you. More on how this is funded.