Stone baking for the oven: Ciabatta

Category: Yeast bread
Oven stone baking: Ciabatta


Number of products for two loaves:
Biga (dough)
Unclarified bread flour
took white Sokolnicheskaya
2 cups
2 tbsp. l. replaced with bran)
Rye flour 2 tbsp. l.
Warm water (30C-35C) 1 cup
Dry yeast (active dry) 1/2 tsp
Unclarified bread flour
took white Sokolnicheskaya
4 cups
4 tbsp. l. replaced with rye flour
Warm water (30C-35C) 1 1/2 cups
dissolve in 1 tablespoon of water
(I dissolved in 4 spoons,
reducing the main amount of water)
2 tsp
Dry yeast (active dry) 2 tsp
Flour for sprinkling baking sheet and bread on top
(I sprinkled baking paper)

Cooking method

  • The night before.
  • Mix yeast with water, stir well until they are completely dissolved. In a glass bowl, mix two types of flour with the yeast mixture, stirring well, thoroughly, so that a wet dough is obtained. Cover the bowl tightly with cling film and leave overnight at room temperature.
  • The next day.
  • Measure warm water into a large bowl, sprinkle with yeast on top and stir until yeast is completely dissolved. Mix with biga. Mix gently, I just turn the dough with a spatula so that it mixes, then add dissolved salt and flour, 1/4 part each.
  • Cover the bowl with cling film and put in a warm place for an hour.
  • Then, with the help of a spatula, lift the dough from the sides of the bowl, picking it up from the bottom and turning it towards the center, as if turning the dough, two or three times.
  • Cover it again with foil and let it rise a second time for about 45 minutes. This time the dough will wait faster as the yeast is already very active. (At this point, you can refrigerate the dough before baking.) At least 2 hours before the formation of the bread, the dough must be removed from the refrigerator. During this time it will rise again.
  • When the dough rises, it is ready to shape and bake.
  • Loaf forming
  • Sprinkle a thick piece of baking paper with flour. Lay out half (if making 2 ciabatta) or all of the dough, sprinkle with flour on your hands, form a rectangle of about 35 x 35 cm, stretching up the side edges. Fold the sides - left to the center, so that a third remains free, right on top, bend the side, top and bottom edges inward. Cover and leave for 30 minutes. Flour.
  • Put the stone on the grate at the very bottom and heat the oven to 230. Before baking from the spray gun (I used a sprayer for ironing), the side walls of the oven, without getting on the stone.
  • Pick up the ciabatta along with the paper with a spatula and place on a stone.
  • If 2 ciabatts are baked - separately, each for 15-20 minutes, one large - 30 minutes or until golden brown.
  • When finished, put on a wire shelf and allow to cool completely.


I bought a pizza stone with a wooden spatula on the Internet, especially for a 60 cm wide oven.


The first experience was a slightly modified ciabatta recipe with 🔗
Ciabatta can be used to make bruschetta sandwiches: toast the slices in a toaster or grill, grate with garlic, cut tomatoes, season with salt, pepper and a little sprinkle with dry Italian herbs, drizzle with olive oil.

Stone baking for the oven: Ciabatta
Stone baking for the oven: Ciabatta
Stone baking for the oven: Ciabatta
Beautiful bread! Have you tried baking pizza on a stone? If so, is it really like a special oven?
We sell a stone and write that it is for baking pizza and pits.
Tried, it turns out well, thin crunchy dough.
Actually, this is a stone specifically for pizza (for baking in the CoopersBoosch oven), and I already adapted it for bread
In my email oven included such a stone. Pizza on it comes out like from the oven. The dough is thin and soft. True, you still want to buy a pizza maker, it probably has even better pizza ...
I want to ask, is this stone suitable for a smaller oven? I have a 40 cm oven.
Yes, I also have an oven a little over 40 cm wide. I crawled the entire Internet, but I did not find stones of this size. No one has seen anywhere baking stones of 40x40 cm. I would be very grateful for a hint.
Pani Olga
Haha, I told my husband that the ciabatta should be baked on a ceramic stone, so today he brought from the office a thick 30x30 tile, ceramics and a little spraying on the other side. I'll burn it tomorrow, if it smells, and I'll learn to make a real ciabatta.
And what else can and should be baked on this stone?
Any hearth bread can and should be baked on this stone. My ceramic tile for the floor also works under the floor and does not complain, and most importantly, it copes:
Oven stone baking: Ciabatta
Self-taught baker
And I just bought granite floor tiles in a store of goods - ONE !! and I don't need anything else ...
Beauty, and there is no coating on it.
Freken Bock
Ceramic tile for the floor on my loggia is after repair, but granite tiles in building materials can be found in very large sizes. But I'm thinking whether it will be possible to bake Tajik cakes on it, or, more correctly, Central Asian ones? ... They are baked in a tandoor, such a clay oven, they are slapped right on the walls of the oven, and below the fire heats these walls. Alexandra,do you understand what I am talking about? What do you think will work?
Oh, if not for the night outside, I would go to experiment right now!
Freken Bock, I understand very well what kind of tandoor you are talking about - the husband is nostalgic for those cakes with might and main ... Do you think to stick to the sides ???
Freken Bock
Alexandra,no, not to the sides. I just think, if you put a cake on a hot stone and sprinkle it with water in the oven, could you not get something similar?
Freken Bock
Alexandra, here is the "movie" found 🔗
Freken Bock,

I looked and showed my husband ... it still won't work

And the effect of baking on a stone with moistening is easier achieved in a preheated to 240 degrees. ceramic crockery with a lid. The dough is moist, excellent steam humidification is created in a small space. If you saw my posts, I bake all my bread in the oven. You can try to bake a cake like this ...
Freken Bock
Alexandra, here's more about cakes, or rather about their baking in the city oven 🔗 I clung to you, as to the wife of a countryman

Does someone make pizza on a stone? I am interested in personal experience.

Thank you, Freken Bock, I remember that you are countrymen
We will definitely see.

I did it once on my stone. Observations are as follows: it is better to do it not directly on a stone, but on baker's paper, so that you do not wipe off the cheese later. And the pizza is very thin. Thick at the bottom burns while baked on the inside and on top
Freken Bock
I will definitely try. It caught fire with this stone.
I look forward to the story and photo report
Freken Bock
I do not promise this soon. I only dream. The family is still on vacation, but I'm at home alone and on a diet And I want to eat ...
Then you are welcome to my Temka about recipes and secrets of healthy eating.
There's a binge for dieters

Recent posts - light cottage cheese waffles with whole flour with bran, vegetarian pilaf with quinoa, brown rice, green beans and asparagus, soup with meatballs and quinoa, veal with vegetables in its own juice
Freken Bock
I will definitely come, thanks.
please delete the message. Wrote in the wrong Temko

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