Adapted from Chef De Home, these are fabulous ciabatta buns, better than from the bakery. The original recipe makes only eight buns, and I was really sorry I didn’t double the recipe. Should you double the recipe, don’t double the salt, always multiply the salt by 1.5.

Ciabatta Buns

Dough Starter
1-1/3 cup flour
1/2 tsp sugar
1 tsp instant dry yeast
1 cup water

4 Tbsp warm water
1/2 cup warm milk
1 tsp sugar
1-1/2 tsp salt
2 Tbsp Olive oil
2-1/4 cup flour
2 tsp instant dry yeast

  • Mix starter and let it ferment for 4 hours or until dough starter doubles in size.
  • Stir the risen starter, stir it and let it rest for 5 minutes.
  • Sprinkle 2 tsp yeast over the rested starter.
  • In a mixing bowl, combine the water, milk, sugar, salt and oil.
  • Add 2 cups of flour and mix well.
  • Kneed, adding from the remaining 1/4 cup flour, 1 Tbsp at a time until the dough comes together.
  • Kneed for 5 more minutes. 
  • Transfer to a large oiled bowl, turn over and cover.
  • Let the dough rise until it triples in size.
  • Punch down risen dough on well floured surface.
  • Roll into a rectangle and divide into 8 parts with a dough scraper.
  • Fold up each rectangle against itself, tucking the corners inside.
  • Transfer the buns to the prepared baking pan 3-4 inches apart.
  • Cover and let buns rise again until doubled.
  • Preheat oven to 425F and line a baking pan with parchment paper.
  • Bake in preheated oven for 20 minutes until tops are brown and bottoms are hollow when tapped.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!