“Ciabatta” means “slipper” in Italian, a reference to the bread’s longer, broad shape. It is one of the more popular Italian loaf breads in this country along with focaccia, and can often be found in a smaller form as ciabatta rolls. But how do you make it? Seasoned bakers make it look easy, turning out loaf after loaf of artisanal ciabatta with subtle tangy flavor, pleasantly chewy texture, and larger irregular air pockets that are just right for this style bread. However, with the very wet dough that is typical of ciabatta, home bakers often have trouble getting this recipe right. Our step-by-step video and photos will help you turn out perfect ciabatta, including forming the biga, the Italian version of a sponge that starts the ciabatta. We also share details on the equipment you’ll need, from a stand mixer to instant-read thermometer (yes, we do recommend temping bread!).