The first time I made Italian Ciabatta Bread Paul Hollywood style, it felt like opening a warm bakery window straight into my kitchen. This cozy, crusty loaf is rising again thanks to those viral British Baking Show Recipes flying across TikTok and Reddit. It’s easier than it lookswith a shaggy dough and some patience, you’ll get golden edges and chewy perfection.
This loaf is light-and-airy magic with a toothsome crustlike your favorite bakery’s best kept secret. With just flour, salt, olive oil, and yeast, this Paul Hollywood Ciabatta reminds me of a softer cousin to sourdough. Think Rustic Italian Ciabatta Loaf you tear into while standing over the cutting board. Full details in the blog!
I learned to shoot bread like this in the test kitchen, when we made a mountain of Freshly Baked Ciabatta Bread Loaves and snapped them as they crackled. This one? It’s the winning loaf. I tested it twice. And wait till you see what I folded inright before the final proof!
Why You’ll Love This Ciabatta Bread
If you’ve ever dreamed of a rustic Italian ciabatta loaf fresh out of a bakery, this recipe will make your heart and kitchen incredibly happy. Here’s why it’s a keeper:
Simple Ingredients: Just pantry staplesflour, yeast, salt, olive oil, and waterno fancy extras needed.
Family Nostalgia: The chewy crust and airy crumb transport you straight to Sunday dinners around the table.
Foolproof Process: This recipe, inspired by Paul Hollywood recipes, walks you through each step, even if you’re a bread-making beginner.
Serious Bread Vibes: It’s got that bakery feel, with golden edges and the perfect crackle, just like sourdough ciabatta bread slices or a cozy loaf you might spot on British Baking Show Recipes.
Ingredients and Tools Breakdown
Let’s get you prepped. This recipe keeps things minimal and approachable, but a few details make all the difference:
Ingredient
Purpose
500g (4 cups) strong white bread flour
Gives structure and chew to your ciabatta loaf.
10g (0.35 oz) fine sea salt
Balances flavors and helps control yeast activity.
10g (0.35 oz) instant yeast
Provides the rise and fluffiness.
40ml (1.35 fl oz) olive oil
Adds flavor and softens the crumb.
400ml (1.69 cups) tepid water
Hydrates the dough for that airy texture.
Pro Tip: Use a 2–3 liter square plastic container to help shape the dough. It’s a small step that makes a big difference in achieving that classic ciabatta shape!
The Step-by-Step Process
Baking this Italian ciabatta bread Paul Hollywood style isn’t hardit’s just about letting time and simple techniques work magic. Here’s how:
Mix the Dough: Combine flour, salt, and yeast (keeping salt and yeast on opposite sides in the bowl). Blend in olive oil and ¾ of the water on low speed with a dough hook. Then slowly add the rest of the water and mix for 5–8 minutes until smooth and stretchy.
Let It Rise: Transfer the sticky dough to your oiled container and spread it to fill the corners. Cover and let it rise until it doubles or triples in size1 to 2 hours in a warm spot.
Shape the Loaves: Gently tip the dough onto a work surface heavily dusted with flour and optional semolina. Without deflating it, divide into four long strips.
Final Rest: Stretch the strips slightly and transfer to floured baking trays. Let them rest for 10 minutes while you preheat the oven to 220°C (425°F).
Bake: Bake for 25 minutes, until golden-brown and hollow-sounding when tapped. Cool on a wire rackbut sneak a warm bite first!
Note: A gentle touch is key. Avoid overhandling the dough to keep those lovely air bubbles intact!
Quick Bake Timeline
Step
Time Needed
Mixing
10 minutes
First Rise
1–2 hours
Shaping
15 minutes
Baking
25 minutes
Tips, Tweaks, and Troubleshooting
Even with simple recipes, a few tips make life easier. Let’s set you up for success:
Sticky Dough? Totally normal! Dust your hands and tools with flour to keep things manageable.
No Semolina? Skip it! Extra bread flour works just as well for dusting.
Flat Loaves? Don’t panic. The dough is naturally loose, which gives it that signature open crumb.
Pro Tip: If you’re new to bread, this ciabatta bread recipe from Paul Hollywood is a great introduction. The process is forgiving, even if your shapes aren’t perfect!
Serving and Storing Your Ciabatta
Freshly baked ciabatta bread loaves are best enjoyed the day they’re made, but there are options if you’re planning ahead:
Storage Method
Time
Room Temperature (wrapped in a tea towel)
2 days
Freezer (wrapped tightly in plastic & foil)
Up to 3 months
Serving Ideas: Pair slices with olive oil and balsamic, layer them into paninis, or dip them into hearty soups. Every bite feels like a warm Italian kitchen hug!
Expert Insight: Crafting Authentic Italian Ciabatta Bread Paul Hollywood Recipe
Paul Hollywood’s approach to Italian ciabatta bread emphasizes hydration and gentle handling, which creates its signature open crumb and crisp crust. Mastering the dough’s high moisture content is key to achieving that light, airy texture characteristic of true ciabatta.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
Mastering Italian Ciabatta Bread Paul Hollywood Style
After quite a few flour-covered attempts and a few loaves that spread too flat, I finally nailed this Italian Ciabatta Bread Paul Hollywood style. Each batch revealed a little more about hydration and folding, making today’s recipe the one I trust for that perfect airy crumb and crisp crust.
FAQs ( Italian Ciabatta Bread Paul Hollywood Recipe )
What makes Paul Hollywood’s ciabatta recipe different from other recipes?
Paul Hollywood’s ciabatta recipe stands out due to his emphasis on high hydration dough and extended fermentation techniques featured on the British Baking Show. His method creates the signature open crumb structure and chewy texture that defines authentic rustic Italian ciabatta loaf. The recipe focuses on proper gluten development through gentle folding rather than aggressive kneading. Paul also emphasizes the importance of using strong bread flour and achieving the right dough consistency for optimal results.
How long does Paul Hollywood’s ciabatta take to make from start to finish?
Paul Hollywood’s ciabatta bread recipe typically takes about 24 hours from start to finish, including preparation and rising times. The initial mixing and first rise take approximately 2-3 hours, followed by an overnight cold fermentation in the refrigerator for 12-18 hours. The final shaping, proofing, and baking process adds another 2-3 hours to complete these freshly baked ciabatta bread loaves. This extended timeline allows for maximum flavor development and the characteristic airy texture.
What type of flour does Paul Hollywood recommend for ciabatta bread?
Paul Hollywood recommends using strong white bread flour with a protein content of at least 12-14% for his ciabatta bread recipe. This high-protein flour provides the gluten strength necessary to support the high hydration dough and create the open crumb structure. Some bakers also incorporate a small percentage of Italian “00” flour for added authenticity, though strong bread flour alone produces excellent results. The quality of flour significantly impacts the final texture and flavor of your Paul Hollywood bread.
Can you make a sourdough version of Paul Hollywood’s ciabatta?
Yes, you can adapt Paul Hollywood’s ciabatta recipe to create sourdough ciabatta bread slices by substituting part of the commercial yeast with active sourdough starter. Replace about 100-150g of flour and water with the same amount of active starter, and reduce the commercial yeast by half. The fermentation time will be longer, typically 6-8 hours for bulk fermentation, but the result is incredibly flavorful. This combination gives you the best of both Paul Hollywood recipes and traditional sourdough techniques.
What are the most common mistakes to avoid when making Paul Hollywood’s ciabatta?
The most common mistakes include adding too much flour during handling, which destroys the wet dough consistency essential for ciabatta. Over-kneading the dough is another frequent error – Paul Hollywood emphasizes gentle folding instead of aggressive mixing. Many home bakers also skip the overnight fermentation, missing out on flavor development and proper texture. Finally, handling the dough too roughly during shaping can deflate the carefully developed gas bubbles that create the characteristic open crumb structure.
Conclusion
The Italian Ciabatta Bread Paul Hollywood style is a delightful balance of crusty exterior and soft, airy crumb that you’ll adore. With about two and a half hours from start to finish, it’s approachable for even busy home bakers. You’ll love how those golden, rustic Italian ciabatta loaf edges sing with every bitelike a bakery visit, right in your kitchen.
Try folding in olives or fresh herbs for a savory twist, or swap olive oil for avocado oil to vary the flavor. Store your freshly baked ciabatta bread loaves wrapped in a towel for day-of use, or slice and freeze for easy access. A little tip from Paul Hollywood recipes: handle the dough gently to keep those beautiful air pockets that make this loaf so special.
I’d love to see your takes on this Paul Hollywood Ciabattadid it remind you of a cherished family loaf, or inspire new kitchen traditions? Share your photos or twists, and don’t hesitate to pass along this rustic, homemade favorite. Nothing beats breaking bread with loved ones. Happy baking!
Thomas Baker
Italian Ciabatta Bread Paul Hollywood: Simple Delicious Recipe
Discover the art of making authentic Italian Ciabatta Bread with this simple and delicious Paul Hollywood recipe. Perfect for lovers of British Baking Show Recipes, this Ciabatta Bread Recipe delivers soft, airy loaves with a crispy crust that are perfect for any occasion.
500 g (4 cups) strong white bread flour plus extra for dusting
10 g (0.35 oz) fine sea salt
10 g (0.35 oz) instant yeast
40 ml (1.35 floz) olive oil
400 ml (1.69 cups) tepid water
Fine semolina for dusting optional
Method
Lightly oil a 2-3 litre square plastic container to help shape the dough.
Tip the flour into the mixer bowl and add salt to one side, yeast to the other.
Add olive oil and ¾ of the tepid water then start mixing slowly with dough hook.
Slowly add remaining water as the dough forms, then mix at medium speed for 5-8 minutes until smooth and stretchy.
Tip the dough into the prepared container, spread to the corners, cover and leave in a warm place to double or triple in size (1-2 hours or longer).
Preheat oven to 220C and line two baking trays with parchment or silicone paper; dust with flour if using paper.
Dust work surface with flour and optional semolina.
Gently tip dough out onto surface and dust top with flour/semolina.
Cut dough into four long pieces by cutting in half lengthwise twice.
Stretch each piece lengthwise slightly and place on baking trays.
Leave uncovered for 10 minutes to rest.
Bake for 25 minutes until golden brown and hollow sounding when tapped.
Cool on a wire rack and enjoy warm for best flavor.
Notes
Use a square container to help shape the dough properly. Handle the dough gently to keep air bubbles intact. Semolina dust is optional but helps with texture. Best eaten fresh but can be stored in an airtight container for up to 2 days.
