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Roasted Garlic Ciabatta Bread

Roasted Garlic Ciabatta Bread
Classic ciabatta bread with a garlic twist. Perfect for sandwiches or mopping up sauces and soup.
Yield 2 loaves



Overnight starter


  • 1 head garlic
  • 2 cups (475ml) warm water (110-115°F)
  • 1 teaspoon Red Star Active Dry Yeast
  • Starter (from above)
  • 4 cups (480g) bread flour
  • 2 teaspoons table salt
  • 1 teaspoon granulated sugar


  • Make the starter: Dissolve the yeast in the water. Add the bread flour and stir to make a wet dough. Cover with plastic wrap and let sit at room temperature for at least 8 hours and up to 15 hours. The next day the starter should be soupy with a bubbly surface.
  • Make the roasted garlic: Preheat oven to 350°F. Wrap the garlic in foil and bake for about 30 minutes until fragrant. Let cool, then slip garlic cloves out of their skins and roughly chop.
  • Make the dough: In the bowl of a stand mixer fitted with a dough hook, dissolve the yeast in the water. Add all of the starter and use a dough whisk or spatula to break it up into the water. It doesn't have to completely dissolve into the water.
  • Add the bread flour, salt, sugar, and chopped garlic. Knead the dough with the mixer on medium speed for about 12-15 minutes. At first the dough will be very wet, but eventually it will thicken and clear the sides of the bowl, and turn glossy and smooth.
  • Cover the bowl with plastic wrap and let rise in a warm place until tripled, about 1 1/2 hours.
  • With generously floured hands, scoop the dough out of the bowl onto a floured surface. Divide the dough in half. Working very gently, and re-flouring your hands as necessary, shape dough into oblong loaves and place each on a sheet pan lined with parchment paper.
  • Let rise, uncovered, until doubled, about 45 minutes. Meanwhile, preheat oven to 475°F.
  • Bake until golden brown and sounds hollow when tapped, 20-25 minutes. Let cool slightly and serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days.


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