Recipe hydration
Ciabatta — Hydration Guide
Target 82%. Workable range 78–85%.
Why this hydration for Ciabatta?
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.
Flour mix: 90% bread flour · 10% whole wheat.
Technique at 82%
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 82%
- 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.