How to Make Chef John's Whole Wheat Ciabatta - A Step-by-Step Guide

Ciabatta is a classic Italian bread known for its chewy texture and unique shape. Made with a high hydration dough and a long fermentation process, this bread is a staple in many Italian households and a favorite among bread lovers around the world. Now, you can make your own Whole Wheat Ciabatta at home with this recipe from Chef John.

Whole Wheat Ciabatta is a healthier twist on the traditional white flour version, adding a nutty flavor and hearty texture to the bread. Chef John's r...

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Ingredients

  • 1 cup warm water
  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • ¼ cup rye flour
  • ¼ teaspoon active dry yeast
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ½ cup water at room temperature
  • 2 tablespoons shelled sunflower seeds
  • 1 tablespoon polenta
  • 1 tablespoon ground flax seeds
  • 1 ¾ teaspoons salt
  • 1 ½ teaspoons honey
  • 1 teaspoon all-purpose flour, for dusting
  • ½ teaspoon cornmeal, or as needed

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Additional Time: 16 hrs 30 mins
  • Total Time: 17 hrs 30 mins
  • Servings: 12
  • Yield: 1 loaf

  • Make the sponge: Stir warm water, flours (all-purpose flour, whole wheat, and rye), and yeast together in a large bowl until well combined. Cover the bowl with plastic wrap and let sit until bubbly and doubled in volume, 5 to 6 hours.
  • Start the ciabatta: Stir all-purpose flour, whole wheat flour, water, sunflower seeds, polenta, flax seeds, salt, and honey into sponge with a wooden spoon until a very sticky dough ball forms, about 3 minutes. Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let rise until doubled in volume, 10 hours to overnight.
  • Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal.
  • Scrape dough out of the bowl onto a lightly floured work surface; press down to remove air, then form into a smooth oval loaf. Place dough onto the prepared baking sheet. Dust top of loaf lightly with remaining 1/2 teaspoon all-purpose flour, cover with plastic wrap, and let rise until doubled in volume, about 1 1/2 hours.
  • Preheat the oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven.
  • Remove plastic wrap from risen dough and mist the top of the dough with water.
  • Bake in the preheated oven, misting the top of the loaf with water every 8 to 10 minutes, until loaf is golden and sounds hollow when tapped, 30 to 35 minutes total. Transfer bread to a cooling rack and let cool completely before slicing.
  • Nutrition

    135 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Cholesterol: 0mg
    • Sodium: 349mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 3g
    • Total Sugars: 1g
    • Protein: 5g
    • Vitamin C: 0mg
    • Calcium: 13mg
    • Iron: 2mg
    • Potassium: 102mg