Handmade Wholemeal Ciabatta Recipe

Ciabattas makes the best sandwiches in my opinion. This wholemeal version has a rich flavour, and the preferment gives it a great crust.

This recipe makes 4 large ciabattas. Watch the video down below to see detailed instructions.


For the poolish

100g (3.5oz) strong white bread flour

100g (3.5oz) wholemeal flour

Pinch of yeast

200g (7oz) water at around 20C (68F)


For the main dough

100g (3.5oz) stong white bread flour

100g (3.5oz) wholemeal flour

8g (0.3oz) salt

3g (0.1oz) dry yeast or 3x the amount of fresh yeast

15g (0.5oz) olive oil

100g (3.5oz) water at around 20C (68F)

To learn more about dough temperature when using a preferment click here.


  1. Make the poolish by mixing the water, pinch of yeast and flour and fermenting for 10 – 12 hours.
  2. In a large bowl add the remaining water, yeast, salt, oil and poolish. Mix to combine.
  3. Add the white and wholemeal flours and mix until no dry flour left.
  4. Knead the dough using the stretch & fold method for 10 minutes or 500 turns if you want to count them. Desired dough temperature 24 – 25C (75 – 77F).
  5. Cover and proof for 30 minutes.
  6. Fold.
  7. Proof for 30 minutes.
  8. Fold.
  9. Proof for 30 minutes.
  10. Divide and place on a floured towel. Start preheating your oven to 230C (450F) fan off!
  11. Final proof 30 – 45 minutes.
  12. Bake for 15 – 18 minutes.

Watch the video here

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