Dry Black Garlic Parmesan Ciabatta
This Dry Black Garlic Parmesan Ciabatta is one of those breads that completely fills the kitchen with aroma while baking. The combination of sweet savory black garlic and toasted Parmesan creates a flavor that feels rich, deep, and incredibly comforting, while the texture stays light, airy, and delicate inside with a thin crispy crust.
What makes this ciabatta special is the balance between flavor and structure. The dough is highly hydrated, which allows the crumb to become glossy and open, but at the same time the dough remains strong enough to hold large irregular air pockets throughout fermentation and baking. The result is a ciabatta with dramatic open crumb, crisp crust, and soft chewy interior.
This recipe makes 2 ciabatta loaves and is inspired by a version I learned from my talented Instagram friend Alessandro Sogno.
The flavor of black garlic in bread is very different from regular garlic breads. Black garlic loses its sharpness during the aging process and instead develops sweetness and deep umami notes that almost resemble balsamic glaze, caramelized onions, roasted garlic, soy sauce, and molasses. During baking, those flavors melt into the dough and become even more rounded and complex.
Parmesan brings another layer of flavor. As the bread bakes, the cheese slightly melts into the crumb while also caramelizing near the crust, creating nutty toasted pockets throughout the loaf. Together, the black garlic and Parmesan create a ciabatta that tastes rich and complex even though the ingredient list itself is very simple.
One of the most important parts of this recipe is the preferment. The preferment is made the day before and immediately refrigerated, which allows slow fermentation to develop flavor gradually. During this cold fermentation, yeast activity continues slowly while organic acids and aromatic compounds begin developing inside the dough. This process creates deeper flavor, improved extensibility, and better dough structure.
Slow fermentation also changes the way the dough behaves physically. The gluten network becomes more extensible and elastic over time, which is especially important in high hydration doughs like ciabatta. Instead of fighting the dough, the structure gradually organizes itself through hydration and fermentation.
The preferment also improves aroma dramatically. Freshly mixed dough made quickly with commercial yeast can sometimes taste flat, but a long cold preferment creates complexity, subtle sweetness, and a more developed wheat flavor.
The dough itself sits at: 90%hydration which is what helps create ciabatta’s signature translucent open crumb.
At first, a dough with this level of hydration can feel difficult to handle. It may look loose or impossible during the initial mixing stage, but once gluten develops properly, the dough transforms completely. It becomes smooth, extensible, elastic, and capable of trapping a large amount of gas during fermentation.
Strong flour is extremely important here. Using flour with higher protein content allows the dough to build a stronger gluten network. When strong gluten is fully developed, the dough can ferment for a long period of time while still maintaining its structure.
This is also why ciabatta dough can be allowed to double in size, folded, and then allowed to double again while still remaining strong enough to hold all the trapped air inside the dough. The gluten network acts almost like a flexible web that stretches around the gas pockets created during fermentation.
As fermentation progresses:
- gas production increases
- gluten stretches gradually
- air pockets expand
- the dough becomes lighter and more extensible
Because the dough remains strong, those large irregular pockets do not collapse easily. Instead, they survive through shaping and baking, which creates the dramatic open crumb structure ciabatta is known for.
Folding the dough during bulk fermentation also plays an important role scientifically. Each fold reorganizes and strengthens gluten strands without aggressive mixing. This improves dough strength while still preserving extensibility. In high hydration breads, folds are often more effective than intensive mixing because they strengthen the dough gradually while protecting fermentation activity and preserving delicate gas pockets.
Another important factor is gas retention. A strong but extensible dough can trap carbon dioxide efficiently without tearing. If the dough is too weak, the gas escapes and the crumb becomes dense. If the dough is too tight, the crumb becomes uniform and closed. Ciabatta requires balance between strength and extensibility.
This balance is what creates:
- large open holes
- glossy crumb
- thin crispy crust
- light texture
- dramatic oven spring
For this recipe, I use:
- dry black garlic
- finely shredded Parmesan
Dry black garlic distributes evenly throughout the dough and gives little bursts of sweet umami flavor without introducing excess moisture. Finely shredded Parmesan melts more evenly into the dough and creates better flavor distribution in every bite.
The aroma while this bread bakes is honestly incredible. The crust becomes deeply caramelized, the cheese turns nutty and toasted, and the black garlic fills the kitchen with rich savory sweetness.
I bake these ciabatta loaves using my Baking Steel and Baking Shell setup.
The Baking Steel stores intense heat, which helps create strong oven spring during the first minutes of baking. The Baking Shell traps steam naturally released from the dough and creates a professional-style baking environment. Steam during the first stage of baking is extremely important because it delays crust formation, allowing the bread to continue expanding fully before the crust sets.
Preferment
Ingredients
- 210g bread flour (13–14% protein)
- 126g lukewarm water
- 2g instant dry yeast or 6g fresh yeast
Instructions
- Dissolve the yeast in lukewarm water:
- 26°C / 79°F in summer
- 30°C / 86°F in winter
- Add the flour and mix until fully hydrated.
The dough should look rough but cohesive with no dry flour remaining.
- Transfer the dough into a tall narrow container and refrigerate immediately at:
- 4°C / 40°F
- Ferment for about 12 hours or until doubled in size.
You can use the preferment immediately or keep it refrigerated for up to 48 hours.
Final Dough
Ingredients
- All preferment
- 140g bread flour
- 189g water
- 7.7g baking salt
- 10–15g dry black garlic
- 1 cup finely shredded Parmesan cheese
Makes:
- 2 ciabatta loaves
Mixing
- Add the preferment, flour, and about 100g of water into the mixing bowl.
- Mix until gluten begins developing and the dough becomes smoother.
- Add the salt.
- Gradually add the remaining water little by little until fully incorporated.
At first the dough may feel very loose, but after proper mixing it becomes smooth, extensible, elastic, and much stronger.
- Once the dough reaches medium gluten development, gently mix in:
- dry black garlic
- finely shredded Parmesan
Do not overmix after adding inclusions. You want the dough to stay airy and extensible.
Bulk Fermentation
- Transfer the dough into a lightly oiled container and keep at:
- 26°C / 79°F
- Perform 1–2 folds during the first hour.
The folds strengthen the dough while still preserving extensibility and trapped gas.
- Once the dough doubles in size, gently pre-shape it.
- Return it to the container and allow it to double again.
Because the gluten network is strong enough to retain gas efficiently, the dough can continue expanding while still holding structure. This second rise is one of the key reasons ciabatta develops such an open airy crumb.
The dough should feel:
- light
- airy
- jiggly
- extensible
- full of gas
Dividing & Shaping
- Generously dust the work surface with flour or fine semolina.
I personally prefer regular flour over semolina, because it prevents sticking without absorbing too much moisture from the dough.
- Carefully divide the dough into 2 pieces.
Try to preserve as much trapped gas as possible.
- Transfer onto a floured couche and let rest for:
- 20–30 minutes
Baking Using Baking Steel & Baking Shell
The Baking Steel stores intense heat and creates strong bottom heat for oven spring, while the Baking Shell traps steam released from the dough during the first stage of baking.
This combination creates:
- stronger oven spring
- thinner crust
- shinier crumb
- larger air pockets
- better caramelization
Oven Setup
- Place the Baking Steel inside the oven.
- Preheat thoroughly to:
- 260°C / 500°F
A fully preheated steel is extremely important for proper ciabatta expansion.
Baking
- Carefully slide the ciabatta onto the hot Baking Steel.
- Immediately cover with the Baking Shell.
- Bake:
- covered at 260°C / 500°F for 10 minutes
- uncovered at 232°C / 450°F for another 10–15 minutes
The covered stage traps steam and delays crust formation, allowing maximum oven spring and open crumb development.
The uncovered stage allows the crust to:
- caramelize
- dry properly
- become deeply golden and crispy
The finished bread should feel very light with a blistered crispy crust and airy interior.
Flavor & Texture
The aroma while baking is honestly unbelievable.
The Parmesan becomes deeply toasted and nutty while the black garlic melts into the crumb and creates little pockets of sweet savory flavor throughout the bread.
The crust stays thin and crispy while the inside remains soft, glossy, chewy, and open.
The flavor becomes even deeper the next day as the black garlic continues infusing into the crumb.
This ciabatta tastes incredible:
- warm with butter
- dipped in olive oil
- used for sandwiches
- toasted for bruschetta
- paired with burrata
- served with soups or pasta
- alongside cured meats and cheeses
Even though this bread feels rustic and simple, there is a lot happening scientifically inside the dough. Fermentation, hydration, gluten development, gas retention, heat transfer, and steam all work together to create the final structure and flavor.
And honestly, once you cut into the loaf and see that open airy crumb filled with pockets of Parmesan and black garlic, it is very hard to stop at one slice.
Q&A
Can I use fresh black garlic instead of dry black garlic?
Yes, but fresh black garlic has more moisture and a softer texture. It will create softer pockets inside the crumb and may slightly change the dough feel. Dry black garlic is easier to distribute evenly and keeps the dough more balanced.
Can I add more Parmesan?
Yes. Parmesan can be adjusted to your taste. Just keep in mind that cheese adds saltiness and fat, so too much can make the dough heavier and slightly tighter. I like about 1 cup finely shredded Parmesan for this amount of dough.
Why does this recipe use a preferment?
The preferment builds flavor, aroma, and dough strength before the final dough is mixed. Slow cold fermentation gives the bread a deeper wheat flavor, better extensibility, and a more complex aroma than a same-day dough.
Why is this dough so wet?
High hydration creates ciabatta’s signature open crumb and airy texture. The extra water helps create a glossy interior with large irregular holes. The dough may feel loose at first, but strong flour, proper mixing, and folds help it gain structure.
Why do we let the dough double, fold it, and let it double again?
Because when strong flour is used and gluten is well developed, the dough can hold a lot of gas without collapsing. Folding after the first rise strengthens and reorganizes the gluten, then the second rise allows the dough to build even more air pockets. This helps create the open ciabatta crumb.
Can I bake this without a Baking Shell?
Yes. You can bake it on a preheated baking stone or steel with added steam in the oven. The Baking Shell makes it easier to trap steam around the bread, which helps with oven spring and a thinner crust.
Can I make this dough overnight?
The preferment is already fermented overnight, but you can also cold-proof the final dough if needed. The flavor will become even deeper, but the dough may be more delicate, so handle it gently.
How do I know the ciabatta is fully baked?
The crust should be deeply golden, crisp, and the loaf should feel light when lifted. If using a thermometer, the internal temperature should be around 96–99°C / 205–210°F.
What is the best way to serve this bread?
It is amazing warm with butter, dipped in olive oil, served with soup, used for sandwiches, or toasted for bruschetta. The black garlic and Parmesan make it flavorful enough to eat completely on its own.
Dry Black Garlic Parmesan Ciabatta
Ingredients
- 150 g Bread flour
- 90 g Water
- 1 g Dry instant yeast
- approx. 241 g All of your prepared overnight Biga
- 250 g Bread flour
- 210 g Water
- 8 g Salt
- 2 g Dry instant yeast
- 40 g Dry black garlic cloves (Finely chopped)
- 40 g Sharp Parmesan cheese (Finely grated or shredded)
Equipment
- Square Rectangular Tub (For bulk fermentation and easy squaring)
- Baking Stone (or a heavy baking sheet)
Method
- In a small bowl, thoroughly dissolve the 1g of dry yeast into 90g of water.
- Stir in 150g of bread flour until a stiff, tight dough ball forms. Cover tightly and let ferment at room temperature for 10 to 12 hours overnight.
- The Main Mix: Tear your mature overnight biga into small pieces and place them directly into your stand mixer bowl. Add the 210g of water, 25g of bread flour, 8g of salt, and 2g of dry yeast.
- Attach your dough hook attachment. Mix on low-medium speed for 5 to 7 minutes until the preferment pieces completely dissolve and form a uniform, shaggy mass.
- Add the remaining 225g of bread flour. Crank your mixer speed to medium-high and knead continuously for 12 to 15 minutes. The high-hydration dough will initially look like a loose batter, but it will slowly gain elastic strength, smooth out, and pull away from the side walls.
- The Inclusion Lamination: Transfer the sticky dough to a lightly oiled square rectangular container. Wet your hands, gently stretch the dough mass out thin, and scatter your 40g of chopped black garlic and 40g of grated Parmesan evenly across the surface. Fold the dough into thirds like a letter to cleanly trap the inclusions. Cover and rest for 45 minutes.
- After mixing your dry black garlic and finely shredded Parmesan directly into the dough at low speed for 1 to 2 minutes, transfer the wet 90% hydration mass into your greased container. Put the lid on and let the dough double in size completely untouched.
- Once the dough has successfully doubled in volume, wet your hands with a bit of water. Lift the dough from the center, let the loose sides curl cleanly underneath themselves, and rotate the tub to form a tight, structured square log.
- Cover the container back up and let the dough double in volume a second time. Once it hits that second doubling peak and is filled with large, fragile air pockets, you are ready to gently tip it out onto your heavily floured workspace to cut it into the final slipper shapes.
- Dust your workspace generously with a thick layer of flour. Carefully tip your airy container dough straight out onto the flour-bed, ensuring you do not pull or aggressively handle it to preserve the internal bubbles.
- Dust the exposed sticky top surface of the dough with an additional heavy layer of flour.
- Use a sharp bench knife to slice the dough rectangle cleanly down the center into 2 equal slipper-shaped ciabatta logs. Gently nudge the cut edges inward to square them up.
- Transfer the loaves carefully onto a sheet of parchment paper. Let them proof uncovered on your counter for 45 minutes to 1 hour. While they proof, preheat your oven to 450°F (232°C) with a baking stone inside and an empty iron tray on the bottom rack.
- Slide the parchment with your puffed ciabatta loaves straight onto the hot stone. Instantly dump a cup of ice cubes into the empty bottom tray to release a heavy cloud of steam, and shut the door.
- Bake with steam at 450°F (232°C) for exactly 12 minutes.
- Carefully remove the steam tray and continue baking bare for an additional 12 to 15 minutes until the cheese turns fragrant and the crust develops a deep golden color. Let cool on a wire rack before cutting!
Nutrition
Notes
- The Magic of Biga: Using a stiff, overnight biga preferment provides this high-hydration dough with a reliable structural base. It builds early gluten networks that make handling the wet, airy ciabatta much easier while adding a complex, traditional Italian flavor profile.
- Preserving the Air Pockets: Ciabatta gets its iconic open, honeycomb texture from minimal handling. When tipping the dough out of the tub in step 10, let gravity do the work. Never pat down, roll, or punch the dough after it finishes bulk fermentation, or you will deflate all the gas bubbles.
- Why White Flour is Necessary for Dusting: This dough is incredibly wet and sticky. Using a generous amount of standard white flour on your workspace and on top of the dough is mandatory to keep it from sticking to your hands, the bench knife, or the parchment paper.
- Sourcing Black Garlic: Black garlic cloves have a soft, sticky, balsamic-like texture and a sweet-savory flavor profile. If you cannot find them at your local specialty market, you can substitute them with roasted garlic cloves that have been thoroughly mashed and cooled before the lamination fold.
Tried this recipe?
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Just amazing! Thank you for sharing the details 🙏🏼
enjoy))