Ciabatta dough calculator
Open-crumb ciabatta on a stiff biga — 73% hydration with a fifth of the flour prefermented overnight.
2 × 530 g · 73% hydration
Type how much flour you have — the portion weight recalculates.
Ciabatta the Hamelman way: a 73% hydration dough built on a stiff biga fermented overnight. The reward for handling a wet, slack dough is the glossy, wide-open crumb the style is famous for.
How it works
The stiff biga
Preferment 20% of the total flour at about 60% hydration with a trace of yeast, 12–16 hours at room temperature. A stiff biga ripens slower than a poolish and brings a rounder, less acidic flavor — it is the Italian preferment for a reason.
Handling 73% water
Total water lands at 73% of flour with 1.9% salt and 0.5% instant yeast overall. Mix well, then build structure with folds during bulk instead of kneading; wet hands and a dough scraper beat flour dusting every time.
Cut, don’t shape
Ciabatta is not shaped — it is cut. Tip the bulked dough onto a floured surface, divide into rough rectangles (~530 g for a classic loaf), stretch them gently onto a couche or parchment, and bake hot with steam without degassing them.
FAQ
Biga or poolish for ciabatta?
Hamelman publishes both; the stiff-biga version is the anchor here (his poolish variant preferments 30% of the flour instead). Some respected modern recipes go further — up to 80% water with a much larger biga — proof that the style is a spectrum.
Why did my holes come out small?
Degassing during dividing, too little fermentation, or too little water actually absorbed. Handle the divided pieces like they are fragile — because the crumb you want is already in them.
Can I add olive oil?
Hamelman’s formula has none; some bakeries add ~1%. It softens the crust slightly — a legitimate variation, not a requirement.